Down Home Country Soup and Cornbread Monday, January 20, 2014

Ingredients

2 cups fresh or frozen okra (Do not use frozed okra which is breaded for
frying)
2 11 oz cans whole kernel corn, drained
2 14 oz cans fire roasted diced tomatoes, undrained
1 cup chicken or vegetable stock
1 ½ cups Martha White cornmeal mix
1 egg
¾ cup buttermilk

Directions

In a 10 to 12 inch iron skillet, mix okra, corn, tomatoes and stock. Place on med high heat and bring to a boil. Mix cornmeal, egg and buttermilk over vegetable mix. Place into a preheated 400 deg oven and bake about 25 minutes or until topping is nicely browned. Serve hot.

If you feel the need for meat in this dish, add 8 oz of diced ham to the vegetable mixture.

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