I’m off to munch hot hor dourves and sip champagne punch at my company’s Christmas party, but wanted to share the recipes from my Mom’s unforgettable lunch extravaganzaaa yesterday, before I forgot. Oh, and kick off the next giveaway as part of the Month of Holiday Giveaways – whee!
First thing’s first – the recipes to my Mom’s Baked Potato Soup with Corny Cornbread!
Baked Potato Soup with Corny Cornbread
Serves 6 – 8
For the Baked Potato Soup:
4 large baking potatoes
5 slices bacon
1/2 cup butter
1 large onion, diced
1/2 cup all-purpose flour
6 cups milk*
2 teaspoons salt
1 teaspoon pepper
1 1/2 cups grated cheddar cheese, divided
1 cup sour cream
For the Corny Cornbread:
1 (14.5oz) can cream corn
1 (14.5oz) can kernel corn, half drained
1 box Jiffy corn bread mix
1/2 stick butter, cut up
- For the Baked Potato Soup: Scrub and prick potatoes with a fork then bake until soft in a 400 degree oven for 1 1/2-2 hours. Remove from oven and let cool. When cool, cut in half lengthwise and scoop out potato pulp. Set aside and discard skins. Cook bacon in a large soup pot until crisp. Remove bacon, drain, then crumble – reserving bacon fat in pot.
- Turn the heat down to low, melt butter in bacon fat, then add onion to the pot. Saute for 4-5 minutes until soft. Stir in flour until well combined, then cook for several minutes, but do not let it brown. Slowly whisk in milk and bring to a boil, stirring constantly, until thickened. Add potato pulp, salt, pepper, crumbled bacon and 1 cup cheddar cheese. Stir and cook until cheese has melted, then stir in sour cream. Add extra milk, if necessary, until desired thickness is reached.
- To serve, ladle into bowls or bread bowls and top with remaining cheddar cheese, extra crumbled bacon, sour cream or green onions!
- For the Corny Cornbread: Lightly butter a 1-1/2 – 2-quart casserole dish (my Mom used an 8×8 dish.) Mix together corn, eggs and corn bread mix. Pour into casserole dish, dab with cut up butter and bake at 350 degrees for 60-80 minutes uncovered.
*Since my Mom made this the night before she served it, she let it cool a bit on the stovetop, then added 2 cups of milk on top of the soup before she put it away in the fridge, otherwise it’d be too thick. Just re-heat and eat when ready!
Slightly crispy, and slightly sweet, Corny Cornbread is the perfect sidekick!
Seriously irresistible. Like I said yesterday – I didn’t know right away how I felt about it, but I was craving it hardcore today. It’s da bomb! Enjoy!