Simple Greek Country Cornbread (Bobota)

Corn bread
camilla wisbauer / Getty Images
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 4-8 servings
Nutritional Guidelines (per serving)
137 Calories
1g Fat
30g Carbs
3g Protein
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Nutrition Facts
Servings: 4-8 servings
Amount per serving
Calories 137
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 208mg 9%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 9%
Protein 3g
Calcium 10mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Depending on the region of Greece and local customs, the word bobota (in Greek: μπομπότα, pronounced bo-BOH-tah) can mean anything from cornmeal to any bread or polenta-type dish made with cornmeal. Cornmeal recipes were very popular during times of hardship, and bobota is considered by many to be a "peasant" dish. This basic recipe has a little sugar but has no flour, milk, eggs, or butter. It gets a delightful shot of flavor from fresh orange juice and produces a dense, crumbly cornbread.

Ingredients

  • 2 cups of cornmeal
  • 1 1/4 teaspoons of baking powder or baking soda
  • 1/4 cup of sugar
  • 4-5 tablespoons of fresh orange juice (juice of 1/2 large orange)
  • 1/4 cup of oil (olive or corn)
  • About 1 cup of lukewarm water

Steps to Make It

  1. Preheat oven to 350F.

  2. 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.

  3. 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.

  4. Cool at least 10 minutes before cutting. Serve warm or at room temperature.

Note: To increase the recipe, increase all ingredients proportionately. Most 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.