Cornbread

Instructions

Grease a 2-pound loaf tin and heat the oven to 375°F (190°C). Place the flour, corn meal, sugar and baking powder into a bowl, and beat in the eggs, milk, oil and yogurt. Mix all the liquids together first if you like, then pour them in. Give the mixture a good stir. At this point, you could add 8 ounces of grated cheddar cheese (or similar cheese).

Pour into the tin and bake for 55 minutes. Test with a skewer: if it comes out clean, it's ready; if it's a bit smeary, it needs another 5 to 10 minutes, but cover the top with foil to stop the crust burning. Remove when ready and let it stand for five minutes before turning out. You may find a knife round the edge helps.

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