corn (in the sense of generic grain) is also used in US--corn bread can be a bread made with out yeast (quick bread) and maize.

but in many ethnic bakeries, corn bread is whole grain bread--often multi grain bread. OK, so it not universally used in US or even in NYC, but i realize that in many contexts, corn bread isn't some sort of quick bread or even anadama bread, (corn/wheat/molasses) but a coarse multi grain bread.

and barleycorn? i can think of a half dozen irish bars with that word in their name!--and i think you could find many references to john barleycorn or bars with the word barley corn up and down the eastern seaboard (i have done much drinking in my travels.. so i can't speak for chicago or other cities.. but...

my other obsession