Recipe - Ranchero Bread

1 cup Cornmeal
1 teaspoon Salt
One half teaspoon Baking soda
1 cup Milk
2 Eggs; beaten
One fourth cup Oil
2 cup Cooked rice
1 cn (17oz) creamstyle corn
One half cup Finely chopped onion
2 tablespoon Finely chopped jalapenos
2 cup 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 cup / 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 chilehead 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)

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