Bobota (bo-BOH-tah) is a rustic country cornbread that can be served on the sweet or savory side. The sweet version often has a honey-orange syrup. This version incorporates delicious Kasseri, Kefalotyri, and Feta cheese and can be served alone as a quick breakfast or as a savory side dish to dinner.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 1 1/4 cups Greek yogurt
- 1 cup grated Kasseri or substitute Gruyere cheese
- 1 cup grated Kefalotyri or substitute Parmesan cheese
- 1/2 cup vegetable oil
- 2 eggs lightly beaten
- 2 tbsp. lemon juice
- 1 1/2 cups cornmeal (fine)
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp. baking soda
- 1 tbsp. baking powder
- 1 tsp. salt
- 4 oz. Feta cheese, crumbled
- 6 tbsp. chilled butter, cut in 1/4 inch pieces
- Preheat the oven to 350 degrees.
- Traditionally, this is baked in a 12 inch round pan. If you don’t have one, you can substitute a 9 x 13 rectangular or similar sized pan.
- Grease the sides and bottom of the pan and set aside.
- Combine the wet ingredients: yogurt, cheese, oil, eggs, and lemon juice. In another bowl, sift the cornmeal with the flour, baking soda, baking powder, sugar, and salt.
- Add the wet ingredients to the dry and mix until you have a soft, batter-like dough. It will be thick and wet.
- Spread the batter (dough) in the pan and even the top with a spatula. Sprinkle with the crumbled feta cheese and scatter the butter pieces evenly across the surface.
- Bake for 40 minutes in a 350 degree oven or until it turns a deep, golden brown color. If it starts to get too brown, cover with aluminum foil and continue baking. Allow to cool for 15 minutes before slicing and serving.