Friday, January 15, 2010

Potato Soup and Cornbread

Wes's mom, Vill, used to make potato soup and cornbread on a regular basis. His family would eat it on a plate...crumble up the cornbread, pour potato soup over, devour. I coluld never get into the idea of eating it as a plate of mush (don't worry, Wes knows I call it this), but I did like both the potato soup and the cornbread. I've tried to make cornbread a million times, but it never turns out quite right...I think I've finally figured it out though! I also looked at a few recipes for potato soup, and think I've come close to Vill's recipe. Wes was in the den when he took his first bite (all mushed up on a plate!), and I heard him from the kitchen say, "Wow! This is it! It's good!" Yay for making one of his favorite meals his mom used to make him!

Cornbread (and next time, I think I'll try it in a preheated cast-iron pan, but I didn't this time)
1 1/4 c. self-rising cornmeal
3/4 c. self-rising flour
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
1 1/2 c. milk
6 tablespoons butter, melted

Combine the dry ingredients in one bowl, and the wet ingredients in another. Add the egg/milk/butter mixture to the dry ingredients, stirring only until just moistened. Pour into a greased 9" pan, and bake for 25 minutes at 425*.

Potato Soup
*if you'd like to top with bacon (I do!), cook some until crispy, crumble, and set aside
*you may also cut up some scallions and grate some cheddar cheese on top
About 3 lbs. Idaho potatoes (I think I used 5 med. to large potatoes?)
1 c. sour cream
1 stick butter
2 2/3 c. milk
1/2 tsp. pepper
1 1/2 tsp. salt

Rinse, peel, and cut the potatoes into 1" chunks. Put into a large pot, and add just enough cool water to cover. Heat to a boil, reduce and simmer until the potatoes are fork-tender, approximately 35-45 minutes.
Drain the potatoes, and return to the pot and mash (Vill didn't really mash the potatoes in her soup, so I didn't mash it a ton...left some chunks). Stir in the sour cream, butter, milk, salt and pepper. Bring to a simmer to heat through, and serve however you'd like--mushed up on a plate with cornbread (yuck!), or in a bowl, topped with shredded cheese, scallions, and bacon (yum!) with a side of cornbread.

**And leftovers are great--Wes ate most of them, so I stirred about 1/2 c. of the leftover soup with about 1 c. of frozen broccoli and heated through for Wesley and my dinner. YUMMY!

Disclaimer: I didn't say either of these recipes was healthy ;)

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