Archive | November, 2013

Chicken Vegetable Soup & Mexican Cornbread

We LOVE cornbread at my house. Mom makes her cornbread in my Mimi’s cast iron–you know it just gets better with time, right? (the cast iron that is)….


One of my favorite things my mom makes is chicken vegetable soup and Mexican cornbread. It has been such a staple growing up and has started to become one of Bo’s favorite soups too. He doesn’t love having just soup so this Mexican cornbread is usually my selling point. I used homemade stock for this recipe but store bought works too. I also used a rotisserie chicken this time–easy and delicious! You all know I love fresh vegetables, but in the wintertime its best to used canned or frozen you put up this summer. Come to think of it, I think my mom’s recipe for this soup is my mimi’ version is a little different but delicious!


Chicken Vegetable Soup

1 rotisserie chicken, pulled or small fryer, boiled

1 qt homemade chicken stock

1/2 onion, chopped

1/2 c. carrots, chopped

1/2 c. celery, chopped

2 cloves garlic, chopped

1 bay leaf

1 can rotel tomatoes

1 can frozen cream style corn

1 can green beans

kosher salt and cracked pepper to taste

1 ham hock


What you do:

Sauté onion, celery and carrot until fragrant (2-3 min) in 1 T olive oil. Add kosher salt and cracked P. Next add rotel tomatoes and stock, cream style corn and green beans. Add in ham hock and bay leaf and chicken. Simmer for 1 hour (will only get better with time)

Mimi’s Mexican Corn Bread


Don’t you love this pic my mom texted me when I asked her for the recipe? I do…Mississippi Made seems pretty fitting about now. Mix ingredients together and bake at 350 for 45 minutes. 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.