I am on the hunt for the same thing now! Did you ever find a winner?

I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.

Here's a buttermilk cornbread recipe. Hope it's similar to what you were looking for: SPIDER CORN BREAD 1 1/2 cups cornmeqal 1/3 cup flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk 2 eggs, well beaten 2 cups milk, divided 2 TBL butter combine cornmeal, flour, sugar, baking soda & salt in a large bowl. Add the buttermilk, eggs & 1 cup of the milk. Beat with a spoon until smooth. Melt the butter in a 9" heavy skillet. When the skillet is hot, pour in the batter. Pour the remaining 1 cup milk over this. Bake in a preheated 350° oven for about 50 minutes or until lightly browned. cut into wedges & serve.~~Hancock Community Collection

Here is a recipe that I have been meaning to try. Amaretti Cookies 2 egg whites 1 1/4 cups blanched whole almonds 3/4 cup granulated sugar 1/4 teaspoon cream of tartar 1/4 teaspoon almond extract 1/4 cup slivered almonds Let the egg whites stand at room temperature for 30 minutes in large mixing bowl. Meanwhile, line 2 cookie sheets with parchment paper or brown kraft paper. Set aside. In a food processor bowl or blender container process or blend whole almonds with 1/4 cup of the sugar till almonds are finely ground. Set aside. Add the cream of tartar and almond extract to the egg whites. Mix on medium speed till soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high speed till very stiff peaks form and sugar is almost dissolved. Fold in ground almonds. Drop meringue mixture by rounded teaspoons 1 1/2 inches apart onto the prepared cookie sheets. Sprinkle a few slivered almonds over each cookie. Bake in a preheated 300 degrees oven for 12 to 15 minutes, or till cookies just begin to brown (centers will be soft). Turn off oven. Let cookies dry in oven with the door closed for 30 minutes. Peel cookies from paper. Store in an airtight container in a cool, dry place for up to 1 week. Makes 38-40 cookies