Bobota (Islander Corn Bread) - cooking recipe

Ingredients

1 cup cornmeal
1 cup sifted all-purpose flour
1 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
3 tablespoons honey
1/3 cup orange juice
3/4 cup warm water
3 tablespoons vegetable oil, warmed
1 teaspoon grated orange peel
1/2 cup currants
Syrup
1/2 cup sugar
1/2 cup water
2 teaspoons fresh lemon juice
1 stick cinnamon
1 tablespoon honey confectioners' sugar (optional)

Preparation

Combine sugar, water, lemon juice, and cinnamon in a medium-sized saucepan, and bring to a boil. Simmer for 20 minutes.
Remove from heat and add honey. Return syrup to low heat and simmer for 2 minutes. Remove from heat.
Preheat oven to 375*.
Sift all dry ingredients into a large bowl. Combine the honey, orange juice, warm water, and warm oil. Stir into dry mixture, beating until smooth.
Fold in orange peel and currants. Pour batter into a well-greased 7x7 by 2-inch pan and bake for 25 minutes, or until golden.
Leave in pan to cool, then pour warm Basic Sweet Syrup over it or sprinkle with confectioner's sugar. Cut into squares and serve immediately.
Note: Syrup can be stored in the refrigerator for 1 month. To use, bring to room temperature.