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