Happy New Year! Things have been a little busy around here since I last posted.
I hope everyone had a great holiday season. Today I made slow cooker bean soup with my leftover Christmas ham. To go along with my ham I made my favorite and super easy Sweet Corn Bread.
I love to crumble up my corn bread and stir it into my soup like I would crackers in tomato soup. The corn bread adds a little sweetness to the bean soup. However Bill crumbles his in and then adds ketchup to his.
Sweet Corn Bread
1 box Jiffy corn muffin mix
1 3.4 ounce box instant vanilla pudding
2/3 cup half and half (can also use milk)
2 eggs
Preheat oven to 400 degrees
Mix all ingredients together and pour into a greased 8x8 baking pan. Bake for 20-25 minutes.
