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.