A Cold Cold Day Makes for a SOUPER Day

Georgia Temperatures dipped into single digits today and the wind-chill factor dipped into the ‘minus’ category.  Perfect time for a big pot of soup.  I really don’t have recipe for soup... I just dump all my left-over veggies (black-eye peas, collard greens, rice, remnants of lasagna) into my crock pot, add in some frozen veggies (corn, lima beans), and open a few cans of veggies (green beans, Ro-tel tomatoes, green peas, carrots).

What is a bowl of hot soup without cornbread?  I decided to try my spin at Mexican Cornbread.  Here’s how I made mine.  Although I listed specific amounts, I really eyeballed the ingredients as I added them to the bowl.

• 1/2 cup vegetable oil 
• 1 tbsp granulated sugar 
• 4 large eggs 
• 1 (15 ounce) can cream-style corn 
• ½ cup chopped Jalapeño Peppers 
• 1 ½ cup shredded cheddar cheese 
• 1 ½ cup all-purpose flour 
• 1 ½ cup yellow cornmeal 
• ½ teaspoon salt 
• 4 teaspoons baking powder 

1. Preheat oven to 350° F. Grease the baking pan, skillets, or whatever you are going to bake the bread in. 
2. In a large bowl mix together the cornmeal, flour, sugar, salt, and baking powder. 
3. Add the corn and eggs and blend well. 
4. Fold in the cheddar cheese and the chopped Jalapeno peppers. 
5. Pour or spoon batter into prepared pans. 
6. Bake in preheated oven approximately 30 minutes or until a toothpick inserted into center of the bread comes out clean.