You are here

Cornmeal And Broccoli Soup

ShelfReliance's picture
I will use Thrive ingredients to make meal for my family. I am going to serve cornbread with broccoli soup.
Ingredients
For the soup
  Broccoli soup mix 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Broccoli florets 1⁄2 Cup (8 tbs), boiled
For the cornbread
  Cornmeal 1 Cup (16 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Cheese blend 1⁄4 Cup (4 tbs)
  Shortening 3 Tablespoon (+ 1 Tablespoon for the base)
  Salt 1 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Eggs 1 Large
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 400 degrees F.

MAKING
2. For the broccoli soup: In a pot on medium high, boil water and add the broccoli soup mix. Stir well and bring it to a boil. Once it starts boiling, lower the heat and let it simmer for 15 - 20 minutes until thick.
3. For the cornbread: In a pan, melt 3 tablespoon of shortening in the oven.
4. In a large mixing bowl, add and combine flour, cornmeal, cheese blend and salt. Mix well and set aside.
5. In another mixing bowl, add and combine milk, buttermilk, eggs, baking soda and baking powder. Mix well and incorporate it into the dry ingredients.
6. Stir in 1 tablespoon of the melted shortening and mix until just combined.
7. Take the baking pan with the melted shortening and pour the cornbread batter evenly into the pan. Bake this in the preheated oven at 400 degrees for 10 - 15 minutes or until golden brown.
8. Stir the broccoli into the soup and let it simmer for another 5 minutes.

SERVING
9. Serve the broccoli soup with cornbread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes
Servings: 
6

Rate It

Your rating: None
4.35
Average: 4.4 (2 votes)