Soup Scoop’n at Herb’n Renewal!

October 30, 2012 at 6:03 pm Leave a comment

It’s cold, wet, windy and that means soup time! I don’t care which soup warms you up in the cold weather, you need something to dip or in our case scoop the goodness up and into your mouth. Crackers are good, oyster crackers are great, bread and rolls work too but what about cornbread! It’s a southern staple that has made its way north! BTW, do not confuse cornbread with corn muffins…one is sweet and one is not. Lol I grew up on Long Island and we regularly ate corn muffins as breakfast or as a sweet treat and we loved them. I was lucky enough to have a mom who also had some southern roots and we also had cornbread with our soups and we loved them too. Now that I live in the semi south Commonwealth of Kentucky, I tend to eat more of the southern style cornbread. Of course that could be because Drew usually prepares it and sweet corn muffins are a waste of cornmeal in his way of thinking. Oh well, he’s the cook and I eat what he fixes!

Here’s a couple of his favorite recipes, which includes one of my favorites and I am a wimp when it comes to spicy foods…loaded corn cakes!


1/2 pound skinless smoked sausage, quartered and sliced thin
1/2 cup onion, diced small
1/2 cup green pepper, diced small
1 1/4 cup frozen corn
2 cups self rising cornmeal
2 eggs, slightly beaten
1 cup milk
2 cups finely shredded Cheddar cheese

In a skillet, brown sausage for 5 minutes. Add onion, peppers and corn…saute’ for an additional 5 minutes. In a small bowl mix cornmeal and CAJUN WING’N SEASON…add eggs and milk and mix well. Fold in skillet mixture along with cheese. On a flat oiled griddle (or skillet) over medium high heat, spoon out “cakes.” Cook each side until golden brown. Brush with butter, if desired, before serving. Try substituting cooked and cubed chicken or shrimp for a change of flavors!

Then we have his favorite, the semi spicy version of cornbread…again, not hot hot…just flavorful!


4 strips bacon, cooked and crumbled
4 tablespoons bacon drippings
1/2 cup onions, diced small
1 cup frozen corn
2 cups self rising yellow cornmeal
2 eggs, slightly beaten
1 cup milk
1 cup finely shredded cheddar cheese

In 2 tablespoons of bacon drippings saute’ the peppers, onion, corn and CAJUN WING’N SEASON. Add chopped bacon and set aside. Preheat oven to 450 degrees. In a bowl combine next 4 ingredients; mix well. Fold in vegetable mixture. Heat a 9″ cast iron skillet or pan containing the remaining 2 tablespoons of bacon drippings for 10 minutes in the oven. Pour mixture into hot skillet/pan and bake for 20-25 minutes. Let cornbread stand for 5 minutes before serving.

Just looking for a flavorful, good old, semi plain cornbread? This would be the one!


2 1/2 cups yellow self rising cornmeal
1 tablespoon CHEESE’N SEASON
1 tablespoon sugar
1/4 cup vegetable oil
1 cup shredded Cheddar cheese
2 eggs, slightly beaten
1 cup buttermilk
1 tablespoon vegetable oil

Preheat oven to 450 degrees. Combine first seven ingredients; mix well. Heat 9” cast iron/oven proof skillet or pan with the remaining 1 tablespoon of vegetable oil for 10 minutes in the oven. Remove skillet/pan and evenly spread the mixture. Bake for 15-20 minutes or until golden brown. Let stand for 5 minutes before serving.

No matter which suits your fancy,
just know that they all make those
cold weather warmer upper soups taste better! 🙂

BTW, a few good thoughts would be more than welcomed for the abandoned kitten that I have been playing momma to for the past 4 days.


Entry filed under: daily living, Food, herbs and spices, musing, pets, recipe, thinking out loud, Uncategorized.

We’re Cheese’n Season’n at Herb’n Renewal! Week #1 of no farmers market for Herb’n Renewal!

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