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Swamp Soup with Cornbread Muffins
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Swamp Soup with Cornbread Muffins

1 h 30 minServes 12Nutri-Score C€€
from @miranda_stayclassy1 import0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • hickory smoked sausage (sliced)Meat450 g
  • onion (diced)Produce1 piece
  • seasoned turnip greens (canned, 2 cans)Produce800 g
  • buttered corn (canned)Produce400 g
  • butter beans (canned, drained)Produce400 g
  • pinto beans (canned, drained)Produce400 g
  • Hoppin' John (canned)Pantry400 g
  • Rotel diced tomatoes with green chiles (canned)Pantry400 g
  • vegetable bouillon cubePantry1 piece
  • Cajun seasoningSpices5 g
  • chicken brothPantry1 litre
  • cornmealGrains400 g
  • vegetable oilPantry60 ml
  • eggsDairy2 pieces
  • buttermilkDairy350 ml
  • cooking sprayPantry10 ml

per serving

Nutrition

248kcal

Carbs
27 g
Proteins
11 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Mixing bowl
  • Muffin pan
  • liquid measuring cup
  • Colander

step by step

Method

  1. Cook the sausage

    • Slice the hickory smoked sausage and cook it in a pan until browned.
    • Line a bowl with paper towel, scoop out the sausage and set aside, leaving the grease in the pan.
    Step 1

  2. Soften the onion

    • Dice the onion.
    • Cook the onion in the reserved sausage grease until softened and cooked down.
    Step 2

  3. Add the canned ingredients

    • Add the turnip greens, buttered corn, drained butter beans, drained pinto beans, Hoppin' John and Rotel to the pan.
    • Stir everything together well.
    Step 3

  4. Season and add broth

    • Crumble in the vegetable bouillon cube and add the Cajun seasoning.
    • Pour in the chicken broth until the soup reaches the desired consistency.
    • Return the sausage to the pot and cover.
    Step 4

  5. Simmer the soup

    • Bring to a simmer, then reduce the heat to low.
    • Let it cook on low, simmering, so all the flavors marry.
    Step 5

  6. Make the cornbread batter

    • Put the cornmeal in a large bowl with the oil and eggs.
    • Add the buttermilk a little at a time, stirring, until the batter reaches the right consistency.
    Step 6

  7. Fill the muffin pan

    • Spray the muffin pan with cooking spray so the muffins don't stick.
    • Pour the batter with a liquid measuring cup, filling each cup about three-quarters full.
    Step 7

  8. Bake the cornbread muffins

    • Bake the muffins until golden and set.
    Step 8

  9. Taste and serve

    • Taste the soup and adjust the seasoning if needed.
    • Serve the swamp soup with the cornbread muffins.
    Step 9
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