In Greek: μπομπότα, pronounced bo-BOH-tah
Depending on the region of Greece and local customs, the word bobota 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.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 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
- Preheat oven to 350°F (175-180°C)
- 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.
- Yield: one 9-inch pie pan (4-8 pieces) of simple country cornbread
- To increase the recipe, increase all ingredients proportionately.
* Note: 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.