Bobota: Greek Corn Cakes/W Syrup Recipe

• 1/2 lb Butter, softened
• 6 Tbsp. Sugar
• 6 x Large eggs, separated
• 2 box (8.5-ounce) corn muffin mix
• 1 1/4 c. Lowfat milk
• 2 tsp Baking pwdr
• 1 dsh Salt
• 1 1/2 x -(up to)
• 2 tsp Almond extract
• 2 1/2 c. Water
• 3 c. Sugar
• 3 x Lemon slices
• 1 x Cinnamon stick Almonds/ marachino cherries VARIATIONS: SEE BELOW
• 1 box muffin mix
• 1 c. Lowfat milk

1. This recipe uses a box mix that modern Greek ladies use to make this delicious but unsual corn/bread/cake dessert.
2. Cream butter and beat in sugar well.Beat in 6 yolks and add in and stir, don't beat in: muffin mix, lowfat milk, baking pwdr, salt and extract.Mix in stiffly beaten egg whites.
3. Pour into a greased 10 x 14 pan and bake 350 for 40 min or possibly done.
4. Remove to oven and cold to hot.
5. cut into squares on the diagonal.
6. Pour over the warm syrup that was previously boiled till thick for about 20 min.
7. Sprinkle with almonds and garnish each piece with a marachino cherry.
8. Note: for a richer cake prepare the above recipe but only use 1 box mix and 1 c. lowfat milk, plus remaining ingrdients.
9. Pour into a 9 x 13 pan and bake 35 to 40 min.

butter, sugar, eggs, corn, milk, baking pwdr, salt, water, sugar, lemon slices, cinnamon, mix, milk

Taken from cookeatshare.com/recipes/bobota-greek-corn-cakes-w-syrup-88596 (may not work)