Bobota / Simple Cornbread

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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.

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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!

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

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

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Broa

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For the second day of our Mega Marathon, I have baked ‘Broa’ which is the Portuguese corn bread. It is a savory bread unlike the more famous Portuguese bread, ‘Massa Sovada’. Broa comes from the Gothic / Suebian word ‘brauth’ which means bread. Traditionally it was made with yellow cornmeal mixed with wheat or buckwheat flour making it a dense bread. I have used all purpose flour and so it is not as dense.

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Country – Portugal

Makes an 8″ bread

Recipe adapted from here

WHAT WE NEED

Yellow cornmeal                         1/2 cup

Hot water                                      6 tbsp

Warm milk                                    1/4 cup

All purpose flour                          1 1/4 cup

Instant yeast                                  1 tsp

Olive oil                                          2 tsp

Salt                                                   1 tsp

Honey                                              1 tbsp

 

WHAT TO DO

  • In a large bowl, mix the cornmeal and hot water
  • Add the milk and set it aside till it becomes lukewarm
  • Then add all the other ingredients – all purpose flour, yeast, olive oil, honey and salt
  • Mix well and knead to form a smooth and slightly sticky dough
  • Transfer it to a well greased bowl and turn it around so that all sides of the dough are greased with the oil
  • Cover and set aside till it doubles in volume, around 1 hour
  • Transfer the dough to a lightly floured surface and knead for a minute or two
  • Line a baking tray with parchment paper
  • Form a ball with the dough and transfer it to the baking tray
  • Set aside for 30-40 minutes till it is very puffy
  • Preheat the oven to 230C
  • Sprinkle cornmeal liberally over the dough and make 3-4 cuts on the dough around 1/4″ deep
  • Bake for 10 minutes. Reduce the temperature to 200C and bake for 15 minutes or till the top is a nice golden brown
  • Remove from the oven and cool completely before cutting it into slices
  • Enjoy it with a soup of your choice!

 

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This is my post for the Mega Marathon for the letter ‘B’

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Rosemary Cornbread

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When people move between countries, they take the best of what is available in the country of origin that would not be available in the country of destination. eg people who move from Malaysia to India would ideally buy furniture or electronics because the former is seen to be of better quality and the latter available at a lower price. But there are still others, like me, who stuff their suitcases with cornmeal, spelt flour and rye flour because they are not available in India.

My original plan was to use these and make some fabulous breads this month. But so many things got out of hand that I couldn’t manage any of that.I thought I should make at least one such loaf and thankfully I managed it for the last post of this year.

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I made some cornbread last year and absolutely loved it. This is my second cornbread and it is of the sweeter variety but with the amazing fragrance of rosemary to go with it. Do try.

Recipe from here

Makes one 9″ loaf

WHAT WE NEED

Yellow cornmeal                                   1 cup

All purpose flour                                   1 cup

Baking powder                                       1 tsp

Baking soda                                             1/2 tsp

Salt                                                             1/2 tsp

Dried rosemary                                       2 tbsp

Eggs, large                                                2

Sugar                                                          5 tbsp

Buttermilk                                                2/3 cup

Extra virgin olive oil                              2/3 cup

 

WHAT TO DO

  • Preheat the oven to 220C
  • Grease the loaf pan and line with parchment paper
  • Take cornmeal in a large bowl
  • Sift the flour, baking powder, baking soda and salt into the bowl
  • Add rosemary and mix all of them together
  • Take eggs, sugar, buttermilk and oil in another bowl
  • Mix them with a hand blender on medium speed until combined
  • Then lower the speed and add the flour in 2 batches
  • Mix the first batch well before adding the second one and mix until just combined
  • Transfer the batter to the loaf pan and bake for 20-22 minutes or till the tester comes out clean
  • Cool it in the mould on a wire rack till it cools completely
  • Serve with honey and butter or salsa
  • Enjoy!

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This is part of the Bake-a-thon 2016