Jump to Recipe Print Recipe

Baked Potato Soup with Corny Cornbread is savory, hearty, and soul-warming. It’s the coziest meal!


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.

First thing’s first – the recipes to my Mom’s Baked Potato Soup with Corny Cornbread!

Baked Potato Soup with Corny Cornbread


Baked Potato Soup with Corny Cornbread is savory, hearty, and soul-warming  — the coziest meal!


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
    • 2 eggs
    • 1 box Jiffy corn bread mix
    • 1/2 stick butter, cut up


  1. 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.
  2. 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.
  3.  To serve, ladle into bowls or bread bowls and top with remaining cheddar cheese, extra crumbled bacon, sour cream or green onions!
  4. For the Corny Cornbread: Lightly butter a 1-1/2 - 2-quart casserole dish (my Mom used an 8x8 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.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

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!