Sunday, February 12, 2012

Soup Sunday


When the Mission Committee at church planned a soup lunch fundraiser after this morning's worship, they had no idea that today would be freezing. Perfect weather for a bowl of hot soup. Other church members made the soup. I volunteered to bring cornbread.

I set the clock to get up extra early so I could make a double batch of our favorite cornbread. I thought I'd bring the leftovers home--but there wasn't a single piece left. Thank goodness it's really easy to stir up. Big Sister calls it Cheesy Cornbread. Pick either name you wish. Just make some.

Corny Cornbread

1/2 cup vegetable oil, plus extra to grease the pan
1-3/4 cups self-rising cornmeal mix
1 cup cream-style corn (frozen or canned)
2 eggs
1 cup sour cream
1 cup grated cheese

Preheat oven to 375 degrees. Generously grease a cast iron skillet or a 7x11-inch baking pan. Preheat pan in the oven.

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated pan. Place pan in the oven and bake until golden brown, about 30 minutes.


To make this extra easy to mix up, I buy an 8-ounce container of sour cream (which equals 1 cup) and a 10-ounce package of frozen cream-style corn (this brand measures to 1 cup.) No need to measure those ingredients--just use the whole containers. I also buy a bag of grated cheese to use. Works just fine in this recipe. This cornbread also freezes well. Eat half and freeze half, if you will. You'll be glad to have it ready one of those very busy nights.

Before suppertime tonight, I want to make potato soup. We had vegetable soup at church today, so we need something different. This is so quick and easy. And fresh tasting. Nothing canned or frozen in it. If you can peel a potato, and chop an onion and a stalk of celery, you'll have this ready in no time. It's kid approved, too. Big Sister and Baby Sister both love it.

Old-Fashioned Potato Soup

4 medium potatoes, peeled and diced
1 large onion, diced
1/2 cup celery, diced
1-1/4 cups water*
3 cups milk
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper

Combine potatoes, onion, celery and water. Cover and simmer about 45 minutes, or until done. (Really soft.) Mash vegetables with a potato masher, leaving it a little chunky. Add milk, salt and pepper. Reheat, without bringing to a boil.

*Add a little more water if you need to as this cooks. Most cooking isn't exactly precise but I'm learning that newer cooks think it is.

This is one time when I like to use whole milk for at least part of the recipe--maybe 2 of the three cups. I've done it plenty of times with all fat-free milk and it tastes just fine but it is a little richer with some whole milk. Or try 2% milk. It will be good anyway you do it. I do think it tastes even better when made ahead of time and reheat just before serving.

Make some quick before our winter weather disappears! Who knows...it was in the 70s last week. We may be wearing shorts by next week. Crazy, isn't it?

1 comment:

  1. I love potato soup. And cornbread. Pretty much all starches. : )

    ReplyDelete

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