Deep South Cake Bread – AKA Greek Yogurt CornBread (AKA Glory in a Cake Tin)


This started out as a Dan Lepard recipe, then evolved into something more my own. I’d like to say that this is because I’m a skilled, brilliant and original baker, but in truth it was because I quickly realized I was missing the two major ingredients and had to scrape substitues in as draft work.


(This is the terrible state of our kitchen bookshelves – lived in, right?)

On the plus side, that did mean that I managed to make and name a new spin on Cornbread. Cake Bread! On the basis of one comment, quite simply; “I’m not sure if it’s supposed to be savoury or sweet. What’s meant to go with it?”

Quick answer, as we discovered this evening: everything. You could put Cake Bread next to a bowl of beef stew, spicy baked beans or a couple hunks of roast chicken and mayo. Alternatively it worked incredibly well alternated with handfuls of M&M’s and minstrels, and with a heap of greek yogurt and blueberries. I’d guess it would be absolutely amazing drizzled with crema di limoncello, or even bailey’s – this stuff is honestly and sincerely so versatile, I’ve decided I’m making it at every future possible opportunity.

Please do try this yourselves – be adventurous, try it with everything, and tell me what you think! P.S: Sad to admit, but I’m excited to post this because it’s a chance to show off the apron I got for my birthday. Because – cats.



Springform Cake Tin

Cat Apron (Optional)


Buttered Paper (for greasing)

225g Maize, Medium Ground

75g Strong White Flour

1 Tsp Fine Salt

1 Tsp Bicarbonate of Soda

75g Golden Caster Sugar

2 Large Eggs

25g Butter, Melted

475g Greek Yogurt



1. Start your oven heat going: Either 200 degrees celsius for those who are without fan, or 180 for those who are fan-enabled. Grab your cake tin and your buttered paper. Use the paper to wipe butter all over the tin insides, ensuring your catch the sides as well as the base. This enables easy separation of your bread from the tin post bake! Pop the buttered cake tin into your heating-up oven. Play this music.


2. Combine thoroughly your maize, flour, bicarbonate and sugar in a small mixing bowl. In a medium mixing bowl, combine melted butter, eggs and yogurt. Grab your hot tin out of the oven, and now at speed combine your wet and dry ingredients ’til just evenly distibuted. Quickly pour your mix into the tin and smooth down the top – I used a spatula. Pop into the oven, 20 to 25 minutes (mine was left for twenty one minutes exactly, and that seemed to be a few seconds too long – the top of your bread shouldn’t be this brown!)


3. Once out of the oven, leave your bread to cool in the tin for ten to fifteen minutes before sliding it out of the tin and plating up to serve. This is heavenly when it is warm. Now you can slice and serve it, um…pretty much however you want.


Here’s a list of suggestions! It will work with:

– Pork Ribs

– Chorizo

– Clotted Cream Ice Cream

– Peanut Butter

– Beef Burgers (halve the burger patty, stack halves on Cake Bread slices)

– Nutella

– Mango Curd

– Fresh Chopped Figs & Peach Yogurt

– Chocolate Ganache

– Curried Butter Beans

…Add anything else you find. I’m curious to hear! Enjoy…



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