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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Jalapeno Corn Bread Recipe

Laced with jalapeno peppers, and manchego cheese, this tasty cornbread has some serious south of the border flare. Enjoy with cold cerveza and amigos/amigas.

  • Yield:8 pieces

  • Level of Difficulty:Easy

  • Cook Time:25 Minutes

  • Prep Time:10 Minutes

Ingredients

  • 1 cup

    cornmeal

  • 1 cup

    all purpose flour

  • 3 tablespoons

    granulated sugar

  • 1 tablespoon

    baking powder

  • 1 teaspoon

    salt

  • 1/4 cup

    vegetable oil

  • 1 cup

    milk

  • 1

    egg

  • 1/4 cup

    jalapeno pepper 1/4 inch pieces*

  • 1 cup

    shredded manchego curado or mild cheddar cheese

Directions

*WARNING: this is HOT (for many people). If you prefer something less spicy, use 3 tablespoons jalapeno pieces, instead.

Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).

Combine cornmeal, flour, sugar, baking powder and salt in a large bowl and whisk until incorporated.

Combine milk, vegetable oil, and egg in a measuring cup. Whisk until light bubbles form on top.

Pour wet ingredients into cornmeal mixture and combine with a wooden spoon until a smooth batter forms. Scrape down sides of bowl and mix batter again until smooth.

Fold jalapeno pieces and cheese into batter.

Place batter in a greased 9 inch round cake pan and bake in preheated oven for 20-25 minutes, or until golden brown on top.

Previous article Southern Skillet Cornbread Recipe

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