Soup, chili or gumbo weather is a year round menu favorite for the Places In The Home gang. I have friends and family who refuse to eat gumbo unless there’s been a frost on the ground, won’t go near chili unless it is well, chilly, and insist soup served with a couple of pieces of cheesy corn cornbread kick off the fall into winter soup season.
That logic reminds me of the it is just too hot to go to Vegas in the late summer argument.
My dad, a seasoned Vegas traveler, is quick to reply with his stock answer.
“Friend, where I’m at in Vegas (inside the casinos) it’s a 365 day year round cool.”
Works for me!
On that note, I say turn the A/C thermostat to 65 and put the soup, chili or gumbo on to cook.
And while you’re at it, whip up this super easy, satisfying and delicious recipe for cheesy corn cornbread as a culinary complement.
Cheesy Corn Cornbread
2 packs corn muffin mix
¼ cup milk
1 can cream style corn
2 cups shredded cheese
Preheat oven to 425°F. Lightly grease baking pan.
Stir muffin mix and eggs together in medium bowl to blend. Add milk and stir to combine.
Fold in cream style corn. Add shredded cheese and stir until blended. Pour batter into prepared baking pan. Bake for 15-20 minutes or until golden brown.