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.
- 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
- 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.
- Sift the cornmeal, salt and soda together into a large mixing bowl.
- Add all the other ingredients and mix together gently.
- Pour the 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