Whip up this easy cornbread recipe as part of a delicious lunch with Campbell's soup!
For the first time in almost a decade, I am eating lunch alone during the weekdays. I have looked forward to having both kids in school for a long time and now that it's here, it's a little lonely. I love the peace and quiet during the day, but I also miss the snuggles and play time. I also miss having someone to eat with and I find myself skipping lunch quite often. Part of my lunch problem is that it seems like a huge hassle to make lunch just for one person. I'm used to making lunch for 2-3 of us. So I've been looking for easy lunches that are full of flavor. I tried out one of Campbell’s new products – Slow Kettle Andouille Sausage Jambalaya Soup with Chicken & Ham Soup. I remember eating Campbell's chicken noodle and tomato soups for lunch as a kid. The new Slow Kettle soups are definitely a more grown up version of Campbell's soup!
This soup was full of vegetables, sausage, ham, chicken and rice. I was pleasantly surprised by the little kick of heat it also had. It's a perfect addition to lunch for one. But soup isn't a meal on it's own and this spicy soup needed a little side dish. I doctored up a cornbread mix with bacon and cheese, cooked it in a skillet and had a quick and delicious lunch.
To make the cornbread recipe you'll need a small box of cornbread mix batter made according to the directions, a few slices of bacon and shredded cheese. Cook the bacon in a small cast iron skillet until it's nice and crispy. Remove the pan from the heat and then the bacon from the pan. Pour the cornbread batter right in to the hot skillet with the bacon grease and top with the bacon and cheese. Bake according to directions on the cornbread mix package. Mine baked for about 15 minutes at 375 degrees.
Once the cornbread is done, remove from the oven and let it cool a bit before cutting. While the cornbread cools, heat the Campbell's soup according to the directions on the package.
I ate my soup out of a mug because that's how my mom served it when I was a kid. I cut a wedge of the cheesy bacon cornbread and sat down to one of the most delicious lunches I've had all school year! Make sure to check out more delicious Campbell recipes and follow @Campbells for inspiration!
Easy Cheesy Bacon Cornbread Recipe
- 1 small box of cornbread mix
- 2-3 slices of bacon, chopped
- 1/2 cup shredded cheese
- Prepare the cornbread batter according to directions on the package. Gently stir in half the cheese. Set aside.
- Heat a small cast iron skillet over medium heat. Once hot, add bacon to the skillet and cook until cooked through. Remove skillet from heat. Use a slotted spoon to remove the bacon to a plate.
- Carefully pour the cornbread mix in to the iron skillet. Scatter the bacon and cheese over the top.
- Bake according to the directions on the cornbread mix.
- Allow to cool before cutting.
|Amount Per Serving||As Served|
|Calories 1277kcal Calories from fat 620|
|% Daily Value|
|Total Fat 69g||106%|
|Saturated Fat 26g||130%|
|Dietary Fiber 12g||48%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|