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Mexican Corn Bread

From: Linda McCartney’s Home Cooking, p. 64

A moist corn bread with sweetcorn and cheddar cheese.

This corn bread recipe is my personal favourite from all corn bread recipes described in Linda’s book (see Cheese and Green Chilli Corn Bread on p. 93, Corn Bread on p. 61, and Corn Bread Mexiacan Style p. 63). It is moist and has a great crumbly consistency. It has a lot of flavour but is not too rich, and it is easy to make and to adapt as vegan or gluten-free. Another favourite! Great served with a big salad, soup or Chilli Non Carne.
The bread keeps well for 2-3 days. If you pop it in the microwave for a few seconds it tastes like fresh.

I wonder why Linda chose to add 85g of honey to the bread. I had reduced this to less than half and found the sweetish taste very unpleasant in this bread. I would suggest omitting the honey. Butter or margarine can also be reduced to 2 tbsp.

Variations: If you like a less spicy bread, use chopped red and green pepper instead of chillies. This also adds some colour to the bread.

Vegan: I used 25g of pureed silken tofu instead of the egg and omit the cheese. Add 2 tbps. of nutritional yeast and 80g of plant-based yoghurt if you like.

Gluten-Free: Use gluten-free flour instead of pastry flour (I used Plain Flour from Doves Farm).

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