Orange cornbread, or bobota as they call it in Greece, is a sweet bread that is typically accompanied by coffee or tea. To make this soft, citrusy bread, fresh-squeezed orange juice is folded into cornmeal and then baked in the oven until fluffy. Topped with a sweet orange-cinnamon glaze, this is the perfect afternoon pick-me-up!

Greek Cinnamon Orange Cornbread [Vegan, Gluten-Free]



For the Bread:

  • 2 cups cornmeal
  • 3/4 cup water, at room temperature
  • 1/2 cup fresh-squeezed orange juice
  • 1/2 teaspoon cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 3 tablespoon sesame or light olive oil
  • 2 tablespoons of orange zest

For the Syrup:

  • 1/2 cup water
  • 1/4 cup agave nectar
  • 1/4 cup sugar
  • 1 cinnamon stick
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest


  1. Combine dry ingredients, except for the sugar, in large bowl, making sure there are no lumps in the cornmeal. In a separate bowl, whisk the orange juice, water, and sugar with a fork until sugar is completely dissolved. Add oil and whisk wet ingredients together well.
  2. Combine wet and dry ingredients and mix gently until there are no lumps. Do not over mix. Fold in the orange zest and pour into pan.
  3. Bake at 350°F.
  4. In a loaf pan, bake for 30-35 minutes.
  5. While the bread is baking, add all syrup ingredients to pan and bring to a low simmer over medium heat. Simmer gently for 5 minutes, set aside until needed and remove cinnamon stick before using.