Ranchero bread

Yield: 6 Servings

Measure Ingredient
1 cup Cornmeal
1 teaspoon Salt
½ teaspoon Baking soda
1 cup Milk
2 \N Eggs; beaten
¼ cup Oil
2 cups Cooked rice
1 can (17-oz) cream-style corn
½ cup Finely chopped onion
2 tablespoons Finely chopped jalapenos
2 cups Grated cheddar cheese

Date: Sun, 24 Mar 1996 16:17:45 +0000 From: David Smith <david@...>

I've been making a recipe for years taken from a book called "100 Mexican Dishes" It's for something they call "Ranchero Bread".

Sift the cornmeal, salt and soda together into a large mixing bowl. Add milk, eggs, oil, rice, corn, onion, chile and cheese and mix together gently. Pour mixture into a 12 inch cake tin or ovenproof frying pan which has been greased and sprinkled with cornmeal. Cook in a preheated moderate oven (180 c / 350f / gas 4) for 40 to 45 minutes.

This "bread" always goes down well at parties or picnics and I tend to vary the hotness according to who is going to eat it (whispers - I've even been known to use green sweet peppers instead of the chiles but only for decidedly non chile-head company). I mostly use the standard UK supermarket chiles (variety unknown but cone shaped, 2 - 3 inches long, up to 1inch wide at stalk end ,fairly thick fleshed, medium hotness) CHILE-HEADS DIGEST V2 #276

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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