Sometimes we need things that are easy and don’t cost an arm and a leg while we are busy doing other things but we also don’t want to eat “junky crappy” food either. Here’s a combo that made it super easy (and I happened to pick up the soup on sale 2 weeks ago while grocery shopping.) The cornbread is technically homemade with help, a lovely combo!

Recipe

Dump the Box of Soup into a medium pan, warm on medium low heat (start after you pop the cornbread into the oven)

Open the box of cornbread, dump into a mixing bowl with milk and egg (directions are on the side of the box)

Bake the Cornbread according to the package directions; you can put it into a muffin pan or in a greased 8×8 baking dish; either way works.

Once the cornbread is done and the soup is hot, serve up. I found that the cornbread and soup makes four small servings or 2 larger servings.