Food for the Soul


This recipe was sent in by Kathy R. and it seems like it would make a great meal for a rainy day or just to warm you up.  Have fun with this one!


Kathy’s Never Fail Cornbread

  • 2C self rising cornmeal
  • 1 C self rising flour
  •  2 eggs
  • 1/4 C canola oil
  •  2 TBSP Splenda
  • 1/4 to 1/2 C buttermilk (more if needed)



Preheat oven to 400 degrees. 


Mix cornmeal, flour, Splenda, eggs and buttermilk. 


Pour oil into a cast iron skillet and add one TBSP cornmeal.  Stir it a little and put it in the oven or on the stove top.  Watch it closely and when it starts turning brown, take it out of the oven or off the eye. 


Pour a little of that mixture into the cornmeal mixture and stir. Leave over half of the oil and cornmeal in the hot skillet. 


Pour this into the HOT skillet and bake for 20 or 25 minutes until it’s golden brown.  Heating the oil and cornmeal gives it that crust that is so yummy.


Kathy’s Vegetable Soup

  • 3 lbs. cubed stew meat
  •  3 gal. water
  •  3 C chopped onions
  •  2 C chopped celery
  •  5 cubed potatoes
  •  1 28 oz. can diced tomatoes
  •  1 C chopped green onions
  •  1/2 C parsley
  •  8 carrots, peeled and sliced
  •  2 or 3 gloves minced garlic
  •  a bag of okra (about 2 cups)
  •  salt
  •  pepper



Wash stew meat, place in water and boil on medium til meat is tender. 


 Add onions, tomatoes, garlic, celery,  and cook on medium low for an hour. 


Add potatoes, carrots, okra and cook til tender.


One response »

  1. Believe me when I say you can’t beat this cornbread or soup! They are both great on a cool fall night (especially if Kathy makes it and brings it to you)!

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