Simple Greek “Peasant” Cornbread (Bobota)
In Greek, the word bobota can mean anything from cornmeal to any bread or polenta-type dish made with cornmeal. In Greek history, during times of hardship, cornmeal recipes were very popular, and bobota is considered by many to be a “peasant” dish. This recipe gets a delightful shot of flavor from fresh orange juice and produces a dense, crumbly cornbread.
2 cups cornmeal (I use fresh ground popcorn)
1 ¼ teaspoons baking powder or baking soda *
¼ cup honey
4-5 tablespoons of fresh orange juice (juice of ½ large orange)
¼ cup of extra virgin olive oil
1 cup lukewarm water
Bowl/whisk for dry ingredients
Small bowl for wet ingredients
9-inch pie plate
Grease the pie plate.
Whisk together the cornmeal, sugar, and baking powder to combine well. In a separate bowl, mix oil, orange juice, and water, and stir until well blended. Add liquids to the dry ingredients and stir.
Pour batter into a well-oiled 9-inch pie pan and bake for 40-45 minutes. Test for doneness by inserting a toothpick into the center of the pan. It should come out dry.
Cool at least 10 minutes before cutting. Serve warm or at room temperature.
One 9-inch pie pan (4-8 pieces) of simple country cornbread
Very low in sodium
In Greek: μπομπότα, pronounced bo-BOH-tah
This recipe sizes very well. To increase the yield, increase all ingredients proportionately.
Baking powder is double-acting, meaning that it causes a rise during preparation and again during baking. Baking soda causes a one-time rise. The bobota will reflect a slight difference, depending on which is used.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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