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Linda's recipes

Cheese and Green Chilli Corn Bread

From: Linda McCartney’s Home Cooking, p. 93

Another variation of corn bread (see also Corn Bread on p. 61, and Corn Bread Mexican Style on p. 63 in “Home Cooking).
It is best when still slightly warm and goes well with a vegetable dish or a soup or salad.

Variations: Using only 10g of sugar gives a less sweet and more balanced taste. To give a milder flavour, try using baking powder instead of bicarb.

Gluten-Free: Use 85g gluten-free self-raising flour.

Vegan: Replace the sour cream with plant-based plain yoghurt.

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