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Savory Spice Shop Corn Bread

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



*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.


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.

Serving Suggestions:

Serve with one of our chili recipes: Chicken Fajita & White Bean Chili or Old Market Turkey Chili. To make croutons with any left over corn bread, cut into small cubes and bake at 300 degrees for 20 min., turning the cubes over half way through.


9 squares

Thanks to:

Elly Cooke Ross, Savory Spice Shop – South End/Charlotte, NC customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
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Savory Spice Shop Ingredients
Honey Powder 2 floz bottle $3.20
Mole Verde Spice OUT OF STOCK
Cheese Powder, Cheddar 2 oz bag $4.75
Turmeric, Ground, Organic 1 oz bag $1.80
1 review

  • Review by: cowponydesign

    Sorry guys, we dis not like it at all. Bought it at the store and was really excited to try it. Made it for the family, visiting family and fed left overs to friends at an open house party. Went over poorly. Definitely would not make it again!

    Test Kitchen Response:

    Thanks for your honest feedback. Whenever possible, please email us to let us know what you specifically didn't like about one of our published recipes (flavor, texture, cooking method, etc.) so we can try and address it in our test kitchen. Thanks.

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