I guess this week I am craving comfort food. My husband is always happy when these urges hit me. Tonight, I thought that a steaming bowl of potato soup and a piece of cornbread could not be more wonderful. Both of these recipes are very easy and can be made in less than an hour. They are great for when you just get home from work and want a good home-cooked meal.
1 onion, diced
2 carrots, diced
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons flour
2 chicken bouillon cubes dissolved in 1/2 cup hot milk
4 cups warm milk (you can use low-fat)
12 small-medium yukon gold potatoes, peeled and cubed
salt and pepper or seasoning mix to taste
Shredded cheddar cheese
In a large pot, heat butter and olive oil over medium heat. Add carrots, onions, and garlic and saute until soft. Do not let garlic burn. This will take about 8-10 minutes. Add the flour and stir for 1-2 minutes. Add milk, bouillon milk, and potatoes. Bring to a boil. Reduce heat and let cook until potatoes become somewhat mushy. About 15-20 minutes. Season to taste. Top with shredded cheese.
2 T. butter, melted
1 cup cornmeal
1/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon sugar
1 egg, lightly beaten
1 cup buttermilk
Heat oven to 425 degrees. Combine all dry ingredients in a medium bowl. Add egg and buttermilk. You can substitute milk for buttermilk if you prefer. Melt butter in container you are going to cook cornbread in (I prefer an iron skillet). Pour melted butter into cornbread. Mix and return to skillet. Bake in oven for 20 minutes or until lightly browned.
I promise, you will love this meal!!