Diva Tasting: Tortialla Soup and Cornbread

Tortilla Soup and Corn Bread


1 (15 Ounce) Can Whole Kernel Corn, Drained

2 (14.5 Ounce) Cans Chicken Broth

4 Cups Rotisserie Chicken Chopped

1 (15 Ounce) Can Black Beans

1 (10 Ounce) Can Diced Tomatoes With Green Chile Peppers, Drained

1 Avocado Chopped


Step 1Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large Dutch Oven and simmer over medium heat until chicken is heated through. Garnish with avocado and Serve with corn bread, butter and beverage. Serves 6

Cast Iron Corn Bread


2 Eggs

1 ½ Cups Half-And-Half

2 ½ Cups Self-Rising White Cornmeal

½ Teaspoon Salt

3 Tablespoons Vegetable Oil

3 Tablespoons Shortening, Butter or Bacon Drippings


Step 1 Preheat oven to 450 degrees F (230 degrees C).

Step 2 Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.

Step 3 Place shortening/butter/or bacon drippings in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.

Step 4 Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.

Step 5 Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges. Do not leave corn bread in skillet after baking.


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