Savory Spice Shop Corn Bread Recipe
1 (9X9) pan of corn bread
- 1 1/2 cups self-rising cornmeal*
- 1/4 cup honey powder
- 1/3 cup Mole Verde
- 1/3 cup Cheddar Cheese Powder
- 1/8 tsp. Ground Turmeric
- 2 eggs
- 1 cup buttermilk
- 1 cup sour cream
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*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. Let cool completely before slicing into squares and serving.
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.
Elly Cooke Ross, Savory Spice – South End/Charlotte, NC customer