Chili Cook-Off Article
It was a fun evening last Friday night in Athens at the Chili Cook-off. We had great success in getting the word out about Circle Ranch.
Our awesome Hearty Ranch Chili which was prepared and generously donated by Ann Caccato from Greensboro. We accompanied our chili samples with a dab of sour cream and a small piece of Mexican cornbread. Everyone loved both!!
So …. we’re passing along our cornbread recipe. Try it; you and your guests will love it!
Mexican Corn Bread
2 pkgs Jiffy Corn Muffin Mix
2/3 cup liquid oil
2 cups sour cream
1 8oz can Creamed Corn
1 tbsp dill weed
Optional – 1 can green chilies drained and chopped
Mix all together and pour into a greased 9 by 13 pan.
For thicker corn bread, bake at 350 for about 45 minutes.
Test center with tooth pick.
For thinner corn bread pour into a jelly roll pan and bake at 350 for about 25 minutes.