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Alternate Greek Syrup Corn Bread Recipe (Bobota) Recipe

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This recipe for Alternate Greek Syrup Corn Bread Recipe (Bobota), by , is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Samantha Layne


3 pounds corn meal
3/4 cup oil
2 teaspoons baking soda
2 cups orange juice
1/2 cup cognac
1 1/2 cups sugar
2 tablespoons grated orange peel
1 1/2 cups golden raisins
water as needed
4 cups sugar
3 cups water
1 lemon rind

Sift the corn meal into a ceramic or glass bowl. Heat the oil until it smokes and pour it into the meal. Cool slightly, then rub with the fingers to blend well. Make a well in the center of the meal. Dissolve the soda in the orange juice and add it to the meal. Add the cognac, sugar, orange peel, raisins, and as much water as is needed to make a smooth dough. Mix well. Pour the dough into a 9 inch buttered pan. Bake in a preheated 350F oven for 45 minutes. Prepare the syrup by boiling the sugar, water, and lemon rind in a saucepan for 8 minutes. Remove from the heat, and pour the hot syrup over the cooled bobota.




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