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


YIELD
1 (9X9) pan of corn bread

INGREDIENTS

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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.



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.



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.

THANKS TO
Elly Cooke Ross, Savory Spice – South End/Charlotte, NC customer

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

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