I don't make it often, but tonight I whipped out my mom's Ranch Style Corn Bread recipe to go with chili. Now I love this corn bread, but I wanted to mix it up a bit so I made some additions and it ended up making it even more fabulous. So I decided to share it with you all. Enjoy!
Preheat oven to 425* Sift together 1 c flour, 1 c cornmeal, 1 t salt, 3 t baking powder. Add 1 egg and 1 c milk. Combine until moistened. Stir in 1/4 c melted shortening, 1 c fresh roasted corn cut off cob, 1 - 4 oz can diced green chilies & 1/8 c chopped green onion tops. Stir until combined and pour into greased 8" round cake pan. Bake for 20-25 min. Yummmy!
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