Our adventure through food continues this month with the Texan Four Bean Chilli soup from Glorious! Full of flavour this soup really packs a punch. You can pick this soup up from Asda.
This year saw my first Thanksgiving meal. More food than we could possibly eat in one sitting and new flavours for us to try. Horseradish carrots were a particular favourite. My sister in law is from Michigan rather than Texas, but it was my first experience of the feast and the first time I tasted cornbread. When tasting this soup I felt that the sweet cornbread would really compliment the powerful flavours of the soup.
I used this cornbread recipe, but cut down the sugar a little. It is pretty easy to do and as I had a block of polenta I just put it in my blender to make it into more of a powder.
375ml milk (split into 125ml to mix with the polenta and 250ml to mix with the egg)
75g caster sugar
175g plain flour
1 1/2 tsp baking powder 1tsp salt
Start by pre heating the oven to 180C.
Grease an 8inch square tin.
If you have a block of polenta, put it into a blender and blend with 125ml milk,
Sieve the flour, baking powder and salt.
Stir the egg with 250ml milk,
Cream the butter and sugar together.
Stir in the flour mixture into the butter and then add the egg mixture and polenta mixture.
Pour into the baking tin. Don't worry that it is a very runny mixture.
Bake for 40-45minutes, then remove from the oven and allow to cool.
Cut into square and enjoy it dipped into the Texan Bean Chilli soup.
Have you tried Glorious! Soups yet? Which is your favourite? Do you have a favourite American dish?
If you enjoy reading this blog please spend a minute and vote for us in the MAD Blog Awards Best Food Category,
Commissioned by Glorious! Soup