Winter meal in the Summer

Hearty Potato Soup
(Posted in Tried & True Recipes, May 12, 2007)
Cornbread (recipe follows)
Sliced Vidalia Onions
Sliced Jalapeno peppers
Iced Tea

Crunchy on the outside, moist on the inside Southern Cornbread

1 egg, beaten
1 1/4 Cups Buttermilk
2 1/2 Tbs. oil, divided
1 Cup Self Rising Corn Meal Mix (I used White Lily)
1/ 2 Cup Self Rising Flour (Also White Lily)

Preheat oven to 450*. Put an 8" cast iron skillet on medium to low heat on stovetop. Whisk together egg, buttermilk and 2 Tbs. cooking oil. When a few drops of water dance around in the hot skillet, add 1/2 Tbs. oil to skillet, swirl to coat pan. Turn heat under skillet to low. Add corn meal and flour to milk mixture, whisking just until mixed. Pour batter into hot skillet. Batter should sizzle when it hits the pan. Bake for 30 minutes.

I love potato soup - that and corn soup I can eat anytine of the year! And I love cornbread - especially with soups, stews, etc. Ithink tomorrow is going to be a potato soup day!

Jan,

You make your cornbread just like I do, good old Southern cornbread. Potato soup is one of our favorites and broccoli cheese soup. It is going to be a soup day Thrusday.

Tomorrow night we go to fellowship worship and dinner at our church.

Got to go for now.