The Best Cornbread Ever

This is a really great, sweet cornbread. It takes 5 minutes to prepare and 35 minutes to bake. I was experimenting with cornbread recipes for an upcoming missionary zone conference meal. This is the first and last recipe I made!

1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 1/4 cups milk

Mix dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny, but don’t be alarmed!). Bake in an 8" square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9×13-inch pan.

My Favorite Soup--Broccoli Cheese Potato Soup

A friend at BYU made me this soup on a very cold, snowy Sunday. It was so delicious that, of course, I asked for the recipe. Twelve years later, it is still my favorite soup, and now I think it is Cameron's favorite soup--he ate 3 bowls of it tonight!

5 c. cubed potatoes
2 c. carrots, cubed diagonally
1 c. onions, chopped
1 ½ c. celery, chopped
10 oz. frozen broccoli
6 tsp. chicken granules (I used chicken bullion cubes)

8 T. butter
4 T. flour
2 c. milk
1 lb. cubed Velveeta
1 T. dry mustard
½ t. pepper

Bring water to a boil and dissolve chicken granules or cubes in water. Cook potatoes, carrots, onions, and celery until tender (about 20 minutes). Sometimes I add more water if the veggies absorb most of it.

Add broccoli towards the end, a couple of minutes before you add the cheese mixture. Broccoli will get mushy if you cook it too long.

Meanwhile, in another pan, melt butter and add flour. Gradually add milk. As it thickens, add Velveeta, dry mustard, pepper, and salt to taste. Pour all of this into steamed vegetables and broth.