Grandpa Kline's Poppycock {Not Your Average Caramel Corn}

It's that time of year again! The mornings are beginning to have that crisp lean, hinting at the slow but deliberate entrance of autumn months. Summer flowers are struggling through their final days as mums pick up the slack. Good bye to humidity, good bye to heat; hello to cool mornings, light coats and football season!

Arguably the most beautiful season of all is upon us! Homemade bread and soups, trips apple picking, carving pumpkins, making candy apples and planning your Thanksgiving feast- these activities are slowly filling up the schedule.

As you make your list of comfort soups, we wanted to re-share one of our favorite, most nostalgic recipes: Grammie's Veggie Soup. Did we mention how simple this is?

Grammie's soup with some cornbread- mmm!

Makes my mouth water! :)

 

A must-have with this soup, is Grammie's skillet cornbread. It is pretty simple, and the perfect size for two to three people. When I make cornbread for Ronnie and myself, and even two other guests, I have way too much left over when I use my large skillet. So, Grammie has passed on her recipe perfect for that small lodge skillet! (and this skillet really is a must for a single person or for newlyweds!)


Cornbread for the mini-skillet
(Note, this is for the 5'' mini-skillet. If you have an 8'', you can double this recipe and it works perfectly!)

1/2 C buttermilk
1/2 corn meal (We use Timms Mill, out of Pendleton, SC)
1/4 C flour (all purpose)
1 egg
1 tsp baking soda
1 Tbsp melted shortening (I like to use Coconut oil here)
1/2 tsp salt

Beat egg and add milk. Add all dry ingredients and shortening. Pour in hot, greased pan and cook at 425 for 20 minutes.

If you want to use self rising flour and cornmeal and you eliminate salt and baking soda. But always use buttermilk!

Whenever possible, cook in cast iron skillet.

Serves 2.

Double this recipe for an 8" skillet**



Enjoy!

-Alli