Yield: 6 Servings
|½ teaspoon||Baking soda|
|2 \N||Eggs; beaten|
|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, .