Leftover Fiesta Soup

Sometimes I have a hard time coming up with ways to turn one nights leftovers into the next days meal.  Last week we had one of our favorite winter meals, Fiesta Soup and I wondered what we could do to make it a little different…..ah ha…..cornbread!  We filled individual sized ceramic dishes with the leftover soup and topped them with a layer of cornbread.  I used the remaining mix to fill another small loaf pan for a plain batch of cornbread. Now I am not sure which way I prefer to eat my fiesta soup.  It sure didn’t taste like a leftover meal!

Shelf Reliance THRIVE Cornbread Recipe:
2 Cups THRIVE Cornmeal
4 tsp THRIVE Baking Powder
1 1 /4 tsp THRIVE Salt
1 Tbs THRIVE Whole Egg Powder + 2 Tbs Water
4 Tbs THRIVE Powdered Milk + 1 1/3 Cups Water
1/4 Cup Vegetable Oil
Preheat oven to 450 degrees.  Coat an 9″ square glass baking dish with non-stick cooking spray or butter.  Place in oven for 5 minutes or until hot.  While dish is heating up mix all ingredients in a large mixing bowl with a whisk.  Pour cornmeal mix into prepared hot dish.  Bake for 20-25 minutes.

Categories: Main Dish