Fall is in the air ya’ll! And when it gets just a little nippy here at our house, I’m ready to make a big pot of hamburger soup served with cornbread. There’s nothing more we enjoy than this simple meal on a cool Sunday night.
This is really a very simple recipe and I’m sure there are many versions out there but here’s how I make my hamburger soup:
Brown your ground beef and drain off any grease
Here are the ingredients I had on hand. You can add any number of things to your soup but I was in a hurry and this is what I had on hand. My mom always adds a little elbow macaroni to hers. I use a lot of ketchup and Heinz 57 sauce for a little “kick”.
Add all the ingredients (above) to the ground beef, adding quite a bit of water. I start off using about 4 cups of water but add more as it cooks down. I also continue to add ketchup as needed. The longer it simmers, the better it tastes, but you can have this soup ready in about 45 minutes if you are in a hurry.
Here it is ready for you to dig in! You can see little bits of cornbread in the bowl, that’s how I like to eat mine.
While your soup is simmering, prepare and cook the cornbread. Here’s the basic recipe I use:
1 egg, beaten
1 1/3 cups BUTTERMILK (the secret to my cornbread)
1/4 cup oil
2 cups Martha White Buttermilk self-rising corn meal mix
Heat oven to 450 degrees. Pour a little oil in the bottom of a black skillet (another secret) and place in the pre-heated oven for about 10 minutes. In the meantime, mix the above ingredients together and pour in the black skillet after you remove it from the oven. Bake for about 20-30 minutes, depending on your oven. Remove and turn out on a serving platter. Cut into wedges and enjoy!
Look at my platter….does anyone remember that pattern from the ‘80’s?