Monday Comfort Food

This is a hot, simple, but filling meal to make. Cheesy Cornbread and Middle Biscuit Beef Vegetable Soup.

Cheesy Cornbread

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.

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.