Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
MEXICAN BEAN SOUP
QUICK CORNBREAD (MAKES 1
Preparation
Mexican Bean Soup: Combine the soup mix and water in a medium saucepan. Bring to the boil, stirring constantly. Stir in the remaining ingredients, except the parsley. Simmer the mixture over a low heat for 10 minutes. Stir occasionally. Sprinkle with the parsley and serve with Quick Cornbread. Quick Cornbread: Sift the flour, baking powder and soup mix into a bowl. Add the residue from the sifter. Stir in the cornmeal. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the cheese. Make a well in the centre of the dry ingredients. Combine the milk and vinegar and pour into the well. Mix to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface. Knead the dough 10-15 times with the fingertips. Pat out to a circle about 3cm thick. Place on an oven tray that has been lightly sprinkled with cornmeal. Mark the top of the dough into 8 sections. Brush with a little milk and sprinkle lightly with cornmeal. Bake in a preheated oven at 210-220 C. Converted by MC_Buster. Converted by MM_Buster v2.0l.
