Name: Savory Spice Shop Corn Bread
Yield: 12 servings
Ingredients: 1 1/2 cups self-rising cornmeal*; 2 eggs; 1 cup buttermilk; 1 cup sour cream

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Savory Spice Shop Corn Bread

Recipe by Elly Cooke Ross, Charlotte Savory Spice customer

All-Purpose Cooking

Baking

This makes a great pairing with your favorite chili or stew, especially if there's a Southwestern theme involved.

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Serves 12 servings

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Ingredients

1 1/2 cups self-rising cornmeal*

1/4 cup honey powder

1/3 cup Mexican Mole

1/3 cup Cheddar Cheese Powder

1/8 tsp. Ground Turmeric

2 eggs 1 cup buttermilk 1 cup sour cream

Mexican Mole (Nut-Free)

Directions

Preheat oven to 350 degrees. Mix all ingredients together. Pour into a greased 9X9 pan and bake for 25 to 35 min., or until the middle of the cornbread is cooked through. Let cool completely before slicing into squares and serving.

Recipe Notes

*If you don't have or can't find self-rising cornmeal, use the same amount of regular cornmeal and add 2 1/4 tsp. baking powder and 3/4 tsp. salt.