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Categories:
flour cornmeal milk butter egg corn kernels red pepper Cheddar cheese tomato soup olive oil onions carrots bacon tomatoes tomato puree chicken stock heavy cream flat leaf parsley
Viewed: 29 - Published at: 2 years agoIngredients
- None None FOR THE CORNBREAD
- 1 cup self-rising flour
- 3/4 cup cornmeal
- 1 cup milk
- 5 tbsp butter, melted
- 1 None egg, lightly beaten
- 1 can (8 oz) corn kernels, drained
- 1/2 small red pepper, finely chopped
- 3/4 cup grated Cheddar cheese
- None None FOR THE TOMATO SOUP
- 2 tsp olive oil
- 2 None onions, finely chopped
- 2 None carrots, finely chopped
- 8 slices bacon, finely chopped
- 12 medium tomatoes, chopped
- 1 can (28 oz) tomato puree
- 4 cups reduced sodium chicken stock
- 2/3 cup heavy cream
- 2 tbsp chopped flat-leaf parsley
Method
- Preheat the oven to 350°F. Grease an 8-cavity mini loaf pan. Combine flour and cornmeal in a large bowl. Add milk, butter and egg; mix to combine. Stir in corn, red pepper and 1/2 of the cheese. Fill prepared loaf pan. Sprinkle with remaining cheese.
- Bake for 25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
- Meanwhile, for the tomato soup, heat oil in a large saucepan on medium heat. Cook onion, carrot and bacon for 5 mins, stirring, until onion is soft. Add tomato and cook, stirring, for 5 mins, until softened. Add tomato puree and stock. Bring to a boil. Reduce heat to low and simmer, uncovered, for 15 mins, until reduced slightly. Blend with an immersion blender until smooth. Stir in cream.
- Ladle soup into bowls. Sprinkle with parsley. Serve with cornbread.
