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Mexican CornBread

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

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 180oC.

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.

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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 19 Jun 1998 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).