This is a hot, simple, but filling meal to make. Cheesy Cornbread and Middle Biscuit Beef Vegetable Soup.
3 tsp Vegetable Oil
2 cups Buttermilk
1 large Egg
2 cups Shredded Cheddar Cheese
1 ¾ cup Self-Rising Cornmeal
Pre-heat oven to 450 degrees.
Coat bottom and side of an 8 inch cast iron skillet with vegetable oil; heat in the oven for 5 minutes.
Whisk together buttermilk, egg, cheese and cornmeal. Pour into the hot skillet.
Bake for 25 minutes.
Middle Biscuit Beef Vegetable Soup
1-12oz can of Roast Beef
1-19 oz can Progesso Tomato Basil Soup
2 cups Beef Broth
1-14 oz can Diced Potatoes
3/4 cup frozen diced onion
1-12oz pkg of frozen mixed vegetables
1 tsp white vinegar (or you can substitute 1 tsp of sugar if you prefer).
½ tsp salt
½ tsp pepper
Place all ingredients in a crockpot. Heat on low for 6 hours or high for 4 hours.