Cheesy green chilli cornbread (Bobota) from Greekish: Everyday Recipes with Greek Roots (page 25) by Georgina Hayden

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Notes about this recipe

  • katmagdunn on May 11, 2026

    Delicious! Swapped in wild garlic (ramps) for spring onions, and the green chilli was mild — I would swap for pickled jalapeños next time. I also made as muffins, they were done perfectly in 20 mins. Think this gets around issue other posters mentioned. It’s also a one bowl recipe which makes it simple to put together.

  • rmardel on May 13, 2025

    I really enjoyed this although it is an entirely different kind of cornbread than I am used to (American Southern roots but not like Yankee cornbread either). Mine also took an extra 10 minutes to cook, despite the clean skewer, and this probably isn't surprising considering the amount of fat and liquid in the cornbread. Still it was delicious, significantly better at room temperature than warm, at least to my taste, where the saltiness of the feta offset the richness of the bread. I would add more onion and green Chile pepper, but amounts were vague and I obviously did not use enough. This bread could support a good amount of either. Also note that this cornbread is quite rich and filling. It is practically a meal in and of itself.

  • Happykikkers on October 13, 2024

    2* Not our favourite. Also the skewer came out clean from the middle after 30 minutes and the top was getting brown, but when cutting the Bobota it was definitely not done. Back in the oven for about 10 more minutes and it seemed all set then.

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