From: Linda McCartney´s Home Cooking, p. 61
This bread is very easy to make, has a lovely moist consistency, and is great with salads and soups.
Variations: When first making this, I thought that the eggs give a very strong taste I did not like so much. I tried reducing the eggs, replacing each egg with 1 tbsp. flax meal and 2 tbsp. water- this way you can decide how many eggs you want to use.
You can also try adding some flavour by using some chopped chillies, chopped red peppers or corn in the dough. There are some variations of the corn bread in the book “Home Cooking” as well (e.g. Corn Bread Mexican Style on p. 63, and Cheese and Green Chilli Corn Bread on p. 93).
Gluten-Free: Use gluten-free self-raising flour and gluten-free baking powder.
Vegan: replace the eggs with flaxmeal and water (see above) and use plant-based milk and margarine.