Bobota (Greek Cornbread)

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Hailing from Greece, bobota is a peasant-style cornbread dish. This version simplifies things by starting with a corn muffin mix. The cornbread is drizzled with a sweet, slightly citrus syrup before serving.

serves/makes:

ready in:
1-2 hrs

ingredients

1/2 pound butter, softened
6 tablespoons sugar
6 eggs, separated
2 packages (8.5 ounce size) corn muffin mix
1 1/4 cup milk
2 teaspoons baking powder
1 dash salt
1 teaspoon almond extract
sliced almonds, for garnish

Syrup
2 1/2 cups water
3 cups sugar
3 thick slices lemon
1 cinnamon stick

directions

For Cake: Cream butter and then cream in sugar with 6 beaten egg yolks. Add the muffin mix, milk, baking powder, salt and extract. Stir well by hand (not with mixer).

Beat egg whites stiff and fold into mixture. Place mixture in a greased 10 x 14 inch pan. Bake on a 350 degrees F oven for about 40 minutes or tested done.

Remove from oven and cool in pan until warm. Cut into squares or diamonds. Pour on hot syrup. Sprinkle with almonds.

Syrup: Make syrup while cake is baking. Bring all syrup ingredients to a boil and boil until a thickened syrup, around 20 minutes or less.