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. 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.


1 (9X9) pan of corn bread

Thanks To

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

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Savory Spice Shop Ingredients
Honey Powder 2 floz bottle $3.40
Mole Verde Spice 2 oz bag $5.55
Cheese Powder, Cheddar 4 floz bottle $6.20
Turmeric, Ground, Organic 1 oz bag $1.90
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"This is my second year using your turkey brine and rub (Tiny Town) in my smoker. Last year, even my daughter who doesn't like turkey went for second helpings!"
-Dwight G. of Battle Ground, WA

Customer Reviews ( Add a Review )

5 stars 11/16/17 MrPips
We tried this at home after visiting your shop in Charlotte, NC. Loved it! The texture was perfect, and the cheddar cheese flavor with a light mole taste was just right. Buttermilk and sour cream gave it a nice tang. Served it under white bean soup. Will be buying the ingredients for another batch soon.
1 stars 4/6/14 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.