We are in full summer here in Fairhope which makes this post seem slightly crazy, but when you get a craving for your mom’s homemade soup and cornbread you gotta deliver!
I love this chicken vegetable soup. It’s been a staple in our house all my life. You can’t serve it without mexican cornbread at her house..it may be Bowen’s favorite part.
Homemade chicken stock MAKES this soup. I’ve made it with box stock and it really doesn’t taste the same.
I used my pressure cooker instapot.. I added to the pot: an organic chicken, 1 quartered onion, 2 smashed garlic cloves, some pepper corns, and 2 carrots chopped. Cook until the chicken is falling off the bone then strain. Now you have delicious stock and chicken for your soup!
- 3/4 cup self rising corn meal (Shawnee brand)
- 1/2 cup cream style corn
- 3/4 cup chopped onion
- 1/2 cup grated cheddar
- dash garlic powder
- 1 1/2 pods jalepeno peppers, chopped
- 2 eggs
- 1/4 cup buttermilk (I used 1/2 cup)
- Mix ingredients together and bake at 350 for 20 minutes or until toothpick comes out clean. One trick my mom taught me: Heat cast iron until smoking hot add 1/4 cup of vegetable oil and heat until smoking, pour in cornbread batter then pop in oven–this makes the BEST crust. My cast iron is HUGE!! I used a very small skillet that serves 2 perfectly.
And my mimi’s mexican cornbread, the very best in the world! Bowen will be a happy boy when he walks in the door tonight!
