Greek Recipes

Greek and Cypriot recipes

Cheesy Cornbread – Bobota me Tyri

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.

Cheesy Cornbread - Bobota me Tyri

Cheesy Cornbread – Bobota me Tyri

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.

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