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Recipe for Bobota – Greek Style Cornbread

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Although corn isn’t native to Greece, it has gotten popular in recent years. This cornbread is just as rustic and delicious as other versions of cornbread that have come from other cultures. However, unlike other cornbread recipes, this version contains distinctly Greek elements, such as orange juice and a sweet honey syrup.

Bobota Recipe Ingredients:

For the Cake:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup warm water
  • 1/2 cup orange juice
  • 1 tablespoons Greek olive oil
  • 1 large egg, scrambled

For the Syrup:

  • 1/2 cup water
  • 1/2 cup honey
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon whole cloves

Directions:

Preheat the oven to 350 Degrees Fahrenheit. Spray a 8 x 8 pan with nonstick cooking spray.

Add the flour, cornmeal, baking powder, baking soda, salt,  granulated sugar, and cinnamon to a large bowl and whisk until combined. Stir in the water, orange juice, olive oil, and egg and mix until well combined.

Pour the batter into the prepared 8 x 8 pan. Place the pain in the center of the oven and bake until a toothpick inserted in the center comes out clean. This should take about 35-40 minutes.

Prepare the syrup while the bread is baking.

Add water, honey orange zest, and cloves to a small pan and bring to a boil, uncovered over medium-high heat. Simmer for ten minutes on low heat with the pan uncovered. Remove from heat and set aside. Remove the cloves.

When bread is cooked, remove from the oven and immediately pour the syrup over. Let cool all the way through and serve after the bread and syrup cool completely.

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This post was written by GreekBoston.com