Corn Bread (Barry)

This cornbread bakes in a loaf tin instead of a skillet, producing thick, sliceable pieces with a golden crust and a tender crumb. The combination of strong plain flour and medium cornmeal gives it more structure than Southern-style cornbread while keeping that distinctive corn flavor front and center.

Yogurt in the batter adds a subtle tang and extra moisture that keeps the bread soft even the next day. Sunflower oil keeps things lighter than butter would, letting the corn flavor come through without competing richness.

The optional cheddar cheese fold-in transforms this from a simple side into something more substantial. Eight ounces of grated cheese stirred into the batter before pouring it into the tin melts into pockets throughout the bread, adding savory depth and a stretchy, golden layer wherever a pocket hits the crust.

Kitchen Tips

• Mix all the wet ingredients together first, then pour them into the dry and give it a good stir. Don’t overmix
• Test with a skewer at 55 minutes. If it comes out smeared, cover the top with foil to prevent burning and bake another 5 to 10 minutes
• Let the bread stand for 5 minutes in the tin before turning out. Running a knife around the edges helps release it cleanly
• This bread freezes well sliced. Toast individual pieces straight from the freezer

Variations

• Add diced jalapenos and a teaspoon of cumin along with the cheese for a Tex-Mex cornbread
• Stir in a handful of corn kernels for added texture and a pop of fresh sweetness
• Use sharp cheddar for a more pronounced cheese flavor, or swap in Gruyere for a nuttier taste