Ranchero Bread

Ranchero Bread Recipe from Mexico | Cornmeal, Cheddar, Onion, Jalapenos

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Ranchero Bread is a delicious and hearty dish that combines cornmeal, rice, cheese, and jalapenos for a flavorful and satisfying meal. This recipe is perfect for breakfast, brunch, or as a side dish for dinner.

History

Ranchero Bread has its origins in traditional Mexican cuisine, where cornmeal and cheese are commonly used in dishes. This recipe puts a unique twist on the classic flavors by adding rice, jalapenos, and corn for a delicious and filling bread.

Ingredients

1 cup cornmeal
1 tsp salt
0.5 tsp baking soda
2 cups cooked rice
2 cups (8 oz (227 g)) shredded cheddar cheese
1 x 17 oz (482 g) can cream-style corn
0.5 cup finely chopped onion
2 tbsp finely chopped jalapenos
1 cup milk
2 beaten eggs
0.25 cup vegetable oil

How to prepare

Sift the cornmeal, salt, and baking soda into a large bowl.
Add the rice, cheese, corn, onion, jalapenos, milk, eggs, and oil; stir just until blended.
Pour the mixture into a 12-inch ovenproof skillet that has been greased and sprinkled with cornmeal.
Bake at 350°F (177°C) for 40 to 45 minutes.

Variations

Add cooked and crumbled bacon for a smoky flavor.
Substitute the cheddar cheese with pepper jack for a spicy kick.
Mix in diced tomatoes or bell peppers for added freshness.

Cooking Tips & Tricks

Make sure to cook the rice beforehand and let it cool before adding it to the mixture.

- Be careful when handling jalapenos, as they can be spicy. Consider wearing gloves while chopping them.

- Grease the skillet well before pouring in the mixture to prevent sticking.

Serving Suggestions

Ranchero Bread can be served warm or at room temperature. It pairs well with a side salad or a bowl of soup for a complete meal.

Cooking Techniques

Baking is the primary cooking technique for Ranchero Bread. Make sure to preheat the oven and bake until the bread is golden brown and cooked through.

Ingredient Substitutions

Use corn flour instead of cornmeal for a finer texture.

- Swap out the jalapenos for bell peppers for a milder flavor.

- Replace the vegetable oil with melted butter for a richer taste.

Make Ahead Tips

Ranchero Bread can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Serve Ranchero Bread on a wooden cutting board or a decorative platter for a rustic presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Ranchero Bread pairs well with a variety of dishes, including grilled meats, roasted vegetables, and fresh fruit. It also goes well with salsa or guacamole for a Mexican-inspired meal.

Storage and Reheating Instructions

Store any leftover Ranchero Bread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Ranchero Bread contains approximately 300 calories.

Carbohydrates

Each serving of Ranchero Bread contains approximately 30 grams of carbohydrates.

Fats

Each serving of Ranchero Bread contains approximately 15 grams of fat.

Proteins

Each serving of Ranchero Bread contains approximately 10 grams of protein.

Vitamins and minerals

Ranchero Bread is a good source of calcium, vitamin C, and iron.

Alergens

Ranchero Bread contains dairy (cheese and milk) and eggs.

Summary

Ranchero Bread is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Ranchero Bread is a flavorful and satisfying dish that combines cornmeal, rice, cheese, and jalapenos for a delicious meal. With a balance of carbohydrates, fats, and proteins, it is a nutritious choice for any occasion. Enjoy this hearty bread as a side dish or a main course for a tasty and filling meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a sunny afternoon in the summer of 1956, and I was visiting my dear friend Maria in her quaint little village in Mexico. As soon as I stepped into her cozy kitchen, I was greeted by the enticing aroma of freshly baked bread. Maria had a mischievous twinkle in her eye as she led me to the table, where a steaming loaf of Ranchero Bread awaited us.

"Mi amiga, you must try this bread," Maria exclaimed, slicing off a generous piece and slathering it with creamy butter. The first bite was pure bliss – the crust was perfectly crisp, the crumb light and airy, and the flavors of corn, jalapeños, and cheese melded together in perfect harmony.

"I must have this recipe, Maria," I declared, my taste buds tingling with excitement. Maria laughed and handed me a well-worn piece of parchment, covered in faded writing and splattered with remnants of past baking adventures.

"This is my abuela's recipe for Ranchero Bread," Maria explained, her eyes brimming with nostalgia. "It has been passed down through generations in our family, and now I am passing it on to you."

I clutched the precious recipe to my chest, feeling like I had just uncovered a hidden treasure. Little did I know that this simple piece of paper would become one of my most cherished possessions, guiding me through countless baking sessions and bringing joy to my family and friends.

Back home in my own kitchen, I set to work recreating the magic of Maria's Ranchero Bread. I carefully measured out the ingredients – flour, cornmeal, yeast, jalapeños, cheese, and a touch of love – and mixed them together until a smooth dough formed. As I kneaded and shaped the dough, I thought of Maria and her abuela, and the generations of women who had lovingly baked this bread before me.

After a patient wait for the dough to rise, I popped the loaf into the oven and watched with bated breath as it transformed into a golden masterpiece. The aroma that wafted through the kitchen was intoxicating, and I could hardly wait to sink my teeth into the finished product.

When the bread emerged from the oven, I knew I had succeeded. The crust crackled invitingly as I sliced into it, revealing a tender crumb studded with bits of spicy jalapeños and gooey cheese. I savored each bite, feeling a deep sense of satisfaction and connection to my heritage.

Over the years, I have baked Maria's Ranchero Bread countless times, sharing it with friends and family who have all marveled at its deliciousness. Each time I pull out that worn piece of parchment and read the faded words of the recipe, I am transported back to that sunny afternoon in Maria's kitchen, where a simple loaf of bread sparked a lifelong passion for baking and cooking.

As I pass on this recipe to my own grandchildren, I hope that they too will find joy and fulfillment in the art of cooking, and that the tradition of Ranchero Bread will continue to bring warmth and comfort to our family for generations to come. It is a simple yet profound reminder of the power of food to nourish not just our bodies, but our souls as well.

So here I am, a grandmother with a treasure trove of recipes and memories, passing on the legacy of Ranchero Bread to the next generation. And as I watch my grandchildren take their first tentative bites of this beloved bread, I know that the cycle of love and tradition will continue, weaving its magic through our family for years to come.