Thank you to ReganMillerJones, Inc and General Mills Bell Institute of Health and Nutrition on behalf of ProgressoTM for helping to sponsor this post. I was compensated for my time, but all opinions are my own.
Back when my husband and I first got married, his parents would come to visit and take us out to dinner at a restaurant close to our house. They always chose the same restaurant–which honestly, the food was sub-par at best. Thankfully, they did have incredible Honey Cornbread and decent soup. To this day, my husband I joke about how horrible the rest of the food was, considering how incredible their cornbread muffins and soup were. And yet, we still crave their delicious cornbread when we are eating a warm bowl of soup.
And on a cold day, nothing is better than soup with a good bread– am I right?!
While I love to make homemade soup, there are times I just can’t pull it off. It seems to happen when I am not feeling well, which of course is when I tend to be craving nothing more than soup.
ProgressoTM agrees with me on my stance that homemade is best, but when that is not an option–ProgressoTM has created a line of soups that meet my standards of quality food I feed my family. No Antibiotics. Ever. ProgressoTM has 36 varieties of chicken soups made with 100% antibiotic and hormone free white meat chicken breasts. And the best part is they taste delicious and truly are comforting.
To complement my favorite ProgressoTM Soup (which at the moment happened to be Light Chicken and Noodle) I decided to make up a batch of cornbread muffins to replicate my memory of soup and cornbread from over a decade ago.
These cornbread muffins are just what a hearty bowl of soup beckons for. They are light, tender, and yet full of cheesy flavor. Perfect for dunking into soup or slathering with butter and honey and eating on the side.
- ¾ cup whole wheat flour
- ¾ cup corn meal
- ¾ teaspoon salt
- 2½ teaspoon baking powder
- ¾ cup milk (see note)
- 2 tablespoons honey
- 1 egg
- 2 tablespoons melted butter
- ½ cup sharp cheddar cheese, shredded
- Preheat oven to 425. Prepare a muffin tin by greasing or lining with muffin cups or use a silicone muffin pan.
- Mix together flour, corn meal, salt, and baking powder in large mixing bowl.
- In small mixing bowl, combine milk, honey, egg, and butter. Pour into dry ingredients and mix until just combined.
- Add in cheese and stir lightly.
- Bake for 15-18 minutes or until set.
They are very easy to make and freeze great. My suggestion to you is to make a big batch to freeze so that whenever you are under the weather or in a rush, you can grab a can of ProgressoTM soup from your pantry and a muffin from the freezer and a comforting meal awaits you! In fact, that is why I made the cornbread into muffins–not just a skillet of cornbread, so that I could easily just pull out as many muffins as needed–be it one or 6!