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Test Kitchen Approved

Savory Spice Shop Corn Bread

3.0 star rating 2 Reviews

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

Yields

12 servings

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 1/2 cups self-rising cornmeal*





2 eggs

1 cup buttermilk

1 cup sour cream

Savory Spice ingredients in this recipe

  • Honey Powder

    Honey powder, like liquid honey, can be used as a sweetener or flavoring. In powder form, the consistency is much easier to maintain, making it per...

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  • Mexican Mole

    Mexican Mole can be complicated to make at home, but not with this blend. By taking care of the rehydrating, destemming, deseeding, and grinding of...

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  • Cheddar Cheese Powder

    This cheese powder has full flavor and a smooth texture. It’s easy to convert into dressings, dips and sauces. Great on toasted breads or popcorn. ...

    View full details
  • Ground Turmeric Powder (Organically Sourced)

    Turmeric root is a member of the ginger family and is used for its flavor as well as its color. For thousands of years, natives of India used turm...

    View full details

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.