Bobota (Greek Corn Cakes with Syrup)

This recipe for Bobota uses a box mix which modern Greek ladies use to make this delicious but unsual corn/bread/cake dessert.

For a richer cake, prepare the recipe but only use 1 box mix and 1 cup milk, plus remaining ingredients. Pour into a 9 x 13-inch pan, and bake 35 to 40 minutes.


Corn Cakes

  • 1/2 pound butter, softened
  • 6 tablespoons granulated sugar
  • 6 eggs, separated
  • 2 (8.5 ounce) boxes corn muffin mix
  • 1 1/4 cups milk
  • 2 teaspoons baking powder
  • Dash salt
  • 1 1/2 to 2 teaspoons almond extract


  • 2 1/2 cups water
  • 3 cups granulated sugar
  • 3 lemon slices
  • 1 cinnamon stick
  • Almonds
  • Maraschino cherries


  1. Cream butter and beat in sugar well. Beat in 6 yolks and add and stir, do not beat in: muffin mix, milk, baking powder, salt and extract. Fold in stiffly beaten egg whites.
  2. Pour into a greased 10 x 15-inch pan and bake at 350 degrees F for 40 minutes or done.
  3. Remove from oven and cool to warm.
  4. Cut into squares on the diagonal. Pour over the hot syrup which was previously boiled until thick for about 20 minutes.
  5. Sprinkle with almonds and garnish each piece with a maraschino cherry.