Leftover Fiesta Soup
Sometimes I have a hard time coming up with ways to turn one nights leftovers into the next days meal. Last week we had one of our favorite winter meals, Fiesta Soup and I wondered what we could do to make it a little different…..ah ha…..cornbread! We filled individual sized ceramic dishes with the leftover soup and topped them with a layer of cornbread. I used the remaining mix to fill another small loaf pan for a plain batch of cornbread. Now I am not sure which way I prefer to eat my fiesta soup. It sure didn’t taste like a leftover meal!
Shelf Reliance THRIVE Cornbread Recipe:
2 Cups THRIVE Cornmeal
4 tsp THRIVE Baking Powder
1 1 /4 tsp THRIVE Salt
1 Tbs THRIVE Whole Egg Powder + 2 Tbs Water
4 Tbs THRIVE Powdered Milk + 1 1/3 Cups Water
1/4 Cup Vegetable Oil
Preheat oven to 450 degrees. Coat an 9″ square glass baking dish with non-stick cooking spray or butter. Place in oven for 5 minutes or until hot. While dish is heating up mix all ingredients in a large mixing bowl with a whisk. Pour cornmeal mix into prepared hot dish. Bake for 20-25 minutes.
Categories: Main Dish
