Mexican CornBread

Recipe by Brenda Goode, presented (by Alison Vipond) at the Club on 6 May 1998. `A truly versatile and tasty bread!'

• 1 ½ cups coarse yellow cornmeal (polenta)
• 1 cup wholewheat flour
• 2 ¼ tsp baking powder
• 1 ½ cup soya milk
• ¼ cup sunflower oil
• ¾ tsp salt
• 3 tbsp soya flour mixed to a batter in 1 cup water

First thoroughly mix the dry ingredients. Stir in soya milk and oil. Mix well. Add the soya flour in water and beat well. the consistency should be that of a thick batter. Pour into a greased baking tray (9 inch square or thereabouts) and bake for 30 minutes at 180^oC.

to make a sweet version, add ¼ cup sugar with the dry ingredients.

Serve with: soup, something Mexican and spicy, or Crazy Carrot Dip.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.