Ranchero Bread

            Description

            I've been making this recipe for years and it's a spicy
            version of cornbread. Apart from accompanying a Mexican-style
            meal this "bread" also goes down a storm at buffets or
            picnics. I tend to vary the hotness according to who is going
            to eat it by substituting green sweet (bell) peppers for the
            chiles.

            Ingredients

               * 4 green Kenyan (Fresno) chiles, halved lengthways -
                 stalks, veins and seeds removed.
               * 5 oz cornmeal
               * 1 teaspoon salt
               * half teaspoon bicarbonate of soda
               * 8 fl oz milk
               * 2 eggs - beaten
               * 4 tablespoons vegetable oil
               * 11 oz cooked rice
               * 1 x 15oz (425g) can cream-style corn
               * 1 small onion - finely chopped
               * 8 oz strong Cheddar cheese - grated

            Method

              1. Grill (broil) the halved chiles, skin side up, until the
                 skins begin to blacken and blister. Put immediately into
                 a plastic bag and seal. Leave for 10 minutes then remove
                 chiles from the bag and peel off the skins. Chop finely.
              2. Sift the cornmeal, salt and soda together into a large
                 mixing bowl.
              3. Add all the other ingredients and mix together gently.
              4. Pour the mixture into a 12 inch cake tin or ovenproof
                 frying pan which has been greased and sprinkled with
                 cornmeal.
              5. Cook in a preheated moderate oven (180 c / 350f / gas 4)
                 for 40 to 45 minutes.

            --------------------------------------------------------------

            go back to recipe list

            go back to the Curry House homepage