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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).

Linda's recipes

Beer Fondue

From: Linda McCarteny’s Home Cooking, p. 88

This is like a cheesy bread-and-butter-pudding with beer flavour 🙂
A good recipe to use up stale bread and a warming quick winter dish. My husband loved it- I thought it was a little too plain…

Linda's recipes

Pizza Bread

From: Linda McCartney’s Home Cooking, p. 65

Pizza Bread seems to be a timeless classic for both teenagers and students and is really versatile. The children and I enjoyed some pizza bread today after returning home from cycling in the cold– just what we needed.

Variations: You can add any pizza topping you like to this basic recipe. My family loves olives, sweetcorn, red or yellow peppers, vegetarian salami or chillies.
I am also one for trying to use as little fat as possible while getting all the taste. In this recipe, I find it does not need any extra oil on the bread, and the amount of cheese used can easily be halved.

Gluten-free: We use gluten-free bread for this recipe.

Almut's recipes

Corn Bread

This vegan corn bread is inspired by Linda McCartney’s Corn Bread from her book “Home Cooking”. Corn bread can be served hot or cold and is great with soups, salads or Chilli Non Carne.

Bowl with French Carrot Soup
Corn Bread. Photo by Almut Späth CC AT-NC license

55g gluten-free flour (e.g. Doves Farm)
125g corn meal
100g fine polenta
1/2 tsp salt
1/2 tsp sugar
1 1/2 tsp baking powder
1tbsp nutritional yeast (optional)
1 green chilli, deseeded and chopped
150g silken tofu
360ml soya milk
55ml olive oil

Pre-heat the oven to 180°C and grease a 20cm square baking tin or a round 20 cm baking tin. Mix the flour, corn meal, polenta, salt, sugar, baking powder, nutritional yeast and the chilli in a mixing bowl and set aside.
Blend the silken tofu, milk and oil using a stick blender or blender, and add to the dry ingredients. Stir thoroughly.
Pour into the tin and bake for 30-35 minutes until a skewer comes out clean. Leave to cool for 5 minutes, take out of the tin and serve or leave to cool on a rack.

This bread freezes well. Slice and separate the slices with pieces of greaseproof paper before putting in a freezer safe container. Now you can defrost as many slices as needed – just put them in the microwave for a few seconds and serve immediately.

Linda's recipes

Corn Bread

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.