Cherokee Joes Cornbread Soup Recipes

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:

• Heat oven to 350°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2 to 3 minutes, stirring frequently, until boiling; keep warm.
• In small bowl, stir corn bread mix, milk, oil and egg just until moistened (batter will be lumpy).
• Spoon hot beef mixture into 8-inch square (2-quart) glass baking dish. Sprinkle with 3/4 cup of the cheese. Spoon corn bread batter evenly over top.
• Bake 25 to 35 minutes or until toothpick inserted in center of topping comes out clean. Sprinkle remaining 1/4 cup cheese over hot casserole.

Steps:

• Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.