For those who are homesick for this home away from home (or for those who have yet to visit), a recipe for Mexican cornbread will remind or prepare you for afternoon sundowners at the Rancho.
1 can of sweet corn (about 420g) 4 eggs 125g butter 125g sugar 2 tsp baking powder 1tsp salt 1 tbsp plain flour 1 tbsp cooking oil
Place all the ingredients in a blender and mix thoroughly.
Prepare a cake tray (about 25cm diameter) by rubbnig in butter and sprinkling flour to prevent sticking. Pour the mixture into the cake tray and bake for approx.40 mins on 260°
When ready, allow to cool and serve with a sprinkling of icing sugar for decoration