| 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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