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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.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Southern Skillet Cornbread Recipe
Sweet and fluffy, this simple recipe is a staple in most southern kitchens. The secret is using both Yellow Cornmeal and Flour for the best texture! Bake in a cast iron skillet for truly fantastic flavor. Cornbread perfectly complements stews, soups, and chili; perfect all throughout the year!
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Yield: 8
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Level of Difficulty: Easy
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Cook Time: 30 Minutes
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Prep Time: 10 Minutes
Ingredients
- 1 1/4 cup
yellow cornmeal
- 1 cup
flour
- 1 tablespoon
baking powder
- 1/4 cup
melted butter
- 1/2 cup
sugar
- 1 cup
milk
- 1
egg
Directions
Combine the yellow cornmeal, flour, and baking powder in a medium size bowl with a fork. In a separate container, melt the butter. Add the sugar and milk. Whip to combine and crack in the egg.
Slowly add the wet ingredients to the dry, stirring as you go with the fork. The batter will still be lumpy (see photo). Pour into a well-seasoned cast iron skillet, or well-greased 8” pan.
Bake at 400-degrees for 20-25 minutes until the edges are golden brown. Cool slightly before slicing to serve. Enjoy!
