Ranchero Bread


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
  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.


© copyright David Smith 1996-2002

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