Name: Ranchero Bread
Ingredients: 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

There is nothing in us or done by us, at any stage of our earthly development, because of which we are acceptable to God. We must always be accepted for Christ’s sake, or we cannot be accepted at all. This is not true of us only when we believe. It is just as true after we have believed. It will continue to be true as long as we live. Our need of Christ does not cease with our believing; nor does the nature of our relation to Him or to God through Him ever alter, no matter what our attainments in Christian graces or our achievements in behavior may be. It is always on His “blood and righteousness” alone that we can rest.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Mexican	Bread	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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, http://www.erols.com/hosey.

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