Bobota / Simple Cornbread

The second dish for the Greek theme is a simple cornbread. While I am not a huge fan of sweet breads, this one has the magic word in it – ‘orange juice’. Anything with orange juice works wonders for me and I immediately picked this dish. It is a quick bread and so the time taken for prep is minimal and the result is a wonderful cornbread with a subtle orange flavour.

The recipe was for a 9″ pie pan but I halved it and I didn’t have a smaller pie pan. So I baked them in mini tart tins which were waiting quite a while to be inaugurated. So I got really cute little cornbreads which were so delectable.

Makes 7-8 mini cornbreads

Recipe adapted from here

WHAT WE NEED

Cornmeal             1 cup

Baking powder   1/2 tsp heaped

Sugar                     2 tbsp

Orange juice        4 tbsp

Water                    4 tbsp

Olive oil                2 tbsp
WHAT TO DO

• Preheat the oven to 175C
• Mix the cornmeal, sugar and baking powder in a bowl
• Mix the water, orange juice and olive oil in another bowl
• Add the wet ingredients to the dry ingredients and mix well to form a batter
• Pour into the mini tart tins till it is 3/4 full
• Bake for 30 minutes or till the toothpick inserted comes out clean
• Cool for 10 minutes
• Serve warm or at room temperature 
• Enjoy!

This is my post for the Blogging Marathon under the theme, Greek dishes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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