1 c Cornmeal
1 ts Salt
1/2 ts Baking soda
1 c Milk
2 Eggs; beaten
1/4 c Oil
2 c Cooked rice
1 cn (17-oz) cream-style corn
1/2 c Finely chopped onion
2 tb Finely chopped jalapenos
2 c Grated cheddar cheese
Date: Sun, 24 Mar 1996 16:17:45 +0000
From: David Smith david@dwsmith.demon.co.uk
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,
Yields
6 Servings