Cherokee Joes Cornbread Soup Recipes

Steps:

• In a cooking pot, melt butter over high heat.
• Add corn and sauté for 10 minutes (corn should be golden brown).
• While corn is sautéing, dice onion, bell pepper, celery, carrots and jalapeños into bite size pieces.
• Add prepared vegetables to corn and continue sautéing for 6 minutes.
• Add water and soup base and bring to a boil. Once boiling, add diced tomatoes, garlic, cumin, chili powder and seasoning salt.
• Simmer for 10 minutes until vegetables are soft.
• Add cornbread crumbles right before serving.
• NOTE: For a spicier flavor, top with diced fresh jalapeños.

Steps:

• Heat oven to 400°F. Spray 12 muffin cups with cooking spray.
• In large bowl, mix Corn Muffin ingredients until moistened (batter will be lumpy). Pour batter into muffin cups, filling each half full. Bake 15 to 17 minutes or until golden and toothpick inserted in center comes out clean. Cool completely.
• Meanwhile, in 10-inch skillet, heat olive oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until browned. Add salt, pepper, onion, bell pepper and garlic; cook about 5 minutes or until onions are translucent. Stir in ketchup, mustard and brown sugar.
• To assemble, cut tops off cooled muffins. Top each muffin with approximately 1/3 cup of sloppy joe mixture, some cheese and chives. Serve immediately.

Steps:

• Put meat in a large soup kettle and cover with water until it is about 1 inch higher than the meat.
• Cover and bring to a boil over high heat.
• Reduce heat and simmer for 2 1/2 hours.
• Remove meat, let cool.
• Discard bones, returning meat to pot.
• Put in all vegetables, cover and simmer for 1 to 1 1/2 hours.
• Season to taste with salt and pepper.