This is really a great combination of ingredients. I used stone ground cornmeal and unbleached, sifted flour, and added 2 tsp. baking soda + 3/4 tsp. salt. I just could not used creamed corn because of the unhealthy level of sugar and starch, so used plain canned corn, fully drained. I should have increased the milk to compensate for this since the end result was a bit too dry. I replaced onion with onion juice, reduced the cheese by half cup (using a blend of four cheeses, generally called "Mexican" and purchased shredded), used an entire 4 oz. can of green chilies with the juice, and added two tsp. of Xylitol (natural alcohol sugar lower in calories, made from birch). It was eaten up in a jiffy, but I wish it had been a tad more moist. The defect was my own fault, though. This bread would go nicely with salsa. It was a perfect companion to a spicey Mexican chicken/bean soup, green salad and room temperature mango nectar. Thanks for a nice recipe!
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