After a long week of work and busy schedules, the last thing I want to do on the weekend is slave over the stove. This rainy Saturday called for some hearty homemade soup and cornbread. I'll be honest, I had never made cornbread from scratch until recently but after making this recipe, I don't think I could ever go back to the boxed mix! This recipe is super simple and (if you are a consistent baker), most of the ingredients are already in your pantry!
1 cup butter, softened
1 1/2 cups sugar
2 cups buttermilk
4 eggs (farm fresh in my case!)
1 tsp salt
1 1/4 cups cornmeal
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish and set aside. In a large bowl (I use my KitchenAid mixer), cream butter and sugar.
Add the buttermilk, eggs and salt, and mix until fully incorporated. Add cornmeal, flour, baking powder, and baking soda. Mix just until combined.
Pour into the greased baking dish. Bake for 30 minutes or until golden brown.
Note: I like to use my Pyrex baking dish, because I can easily tell when the edges are starting to brown. It aids in creating a perfectly baked cornbread!
When it came to making this meal, I first made my cornbread. While that baked in the oven, I made my soup. By the time my soup was finished, the timer for my cornbread went off and just like that, dinner was ready! It was as simple as that. I'm learning more and more that when cooking and baking at the same time, it is crucial to prepare beforehand and embrace your multitasking skills! Ladies, can I get an amen?! My husband might laugh at me sometimes but I hate running around the kitchen like a crazy woman!
In my opinion, cornbread is best paired with SOUP! Soup is one of my go-to comfort foods and this soup is super simple to make. Whether its a chowder, chili or hearty soup, I am always in the mood for something yummy.
This soup is my original recipe- it started out as a soup made up of anything and everything that I had in my kitchen and it evolved from there! It's absolutely delicious but it's packed with veggies so there's no guilt in having that second bowl.
Here's how you make it:
Heat a large pot with some avocado oil (or whatever you prefer). Brown one pound of ground turkey (I seasoned the meat with salt, pepper, paprika and zatar), and when fully cooked, remove the turkey from the pot and set aside. Add half of an onion (diced), two carrots (chopped), two stalks of celery (chopped), two cloves garlic (minced), and one zucchini (diced) into the pot. Let the vegetables cook for about 5 minutes to soften. While those cook, peel, wash and chop 4 medium potatoes. Add turkey back into pot along with 4 cups of vegetable stock. Add in chopped potatoes, 5 mushrooms (chopped) and bring to a boil. Add in chopped kale and let simmer for ten minutes or until potatoes are tender. To top it off, I added 2 Tbsp of cream cheese and voila! This recipe made enough for about 6 servings (because I am totally a leftovers kind of girl).