Skip to content
NEW Chicken Shawarma Is Great For Summer | Free Shipping on Orders $49+
NEW Chicken Shawarma Is Great For Summer | Free Shipping on Orders $49+

Test Kitchen Approved

Savory Spice Shop Corn Bread

Recipe By Elly Cooke Ross, Savory Spice – South End/Charlotte, NC customer

Recipe By Elly Cooke Ross, Savory Spice – South End/Charlotte, NC customer

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

Serving Suggestions

Serve with one of our chili recipes: Chicken Fajita & White Bean Chili or Smoky 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.

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.

Ingredients

1.5 cups self-rising cornmeal*


1.5 oz. *⅓ cup Mole Verde



2 eggs

1 cups buttermilk

1 cups sour cream

Savory Spice ingredients in this recipe

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.