Simple Greek Peasant Cornbread (Bobota)

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.

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Prep Time 10

Cook Time 45

Servings: 8

Course: Bread

Cuisine: Greek

Calories: 249

Ingredients Method Nutrition Notes

Ingredients

2 cups cornmeal (I use fresh ground popcorn)
1 1/4 teaspoons baking powder or baking soda
1/4 cup honey
4-5 tablespoons fresh orange juice (juice of 1/2 large orange)
1/4 cup extra virgin olive oil
1 cup lukewarm water

Method

Grease a 9-inch pie plate.
Whisk together the cornmeal and baking powder to combine well.
In a separate bowl, mix the oil, honey, orange juice, and water, and stir until well blended.
Add the liquids to the dry ingredients and stir.
Pour the batter into the 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.

Nutrition

Calories: 249kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 68mgPotassium: 151mgFiber: 4gSugar: 10gVitamin A: 17IUVitamin C: 4mgCalcium: 41mgIron: 1mg

Notes

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.

Yield: one 9-inch pie pan (4-8 pieces) of simple country cornbread. No cholesterol and very low in sodium.

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Simple Greek Peasant Cornbread (Bobota)