Cornbread Waffle Grilled Cheese Sandwich with Tomato Basil Soup
yield: SERVES 4
prep time:10 MINUTES
cook time:30 MINUTES
total time:40 MINUTES
Cornbread, cheese and the best ever tomato soup makes this my ultimate comfort food.
Ingredients:
- 1 3/4 cups flour
- 1 1/4 cups cornmeal
- 1 Tbsp baking powder
- 1 tsp sugar
- 1 tsp salt
- 2 cups milk
- 3 Tbsp vegetable oil
- 2 eggs
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- SOUP
- 2 tsp olive oil
- 1/2 large onion, diced
- 2 Tbsp dried basil
- 1/2 Tbsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- Pinch of red pepper flakes
- 1 (26.46 oz) Pomi Chopped Tomatoes container
- 1 cup Pomi Strained Tomatoes
- 1 cup chicken broth
- 1/3 cup heavy cream
Directions:
- In a large saucepan, heat 2 tsp olive oil over medium-high heat. When hot, add onion and cook until browned, approximately 3 to 5 minutes. Add basil, oregano, garlic powder, salt, pepper, red pepper flakes, Pomi chopped tomatoes, Pomi strained tomatoes and chicken broth. Bring to a boil, then reduce to a simmer over medium-low heat. Simmer for 20 minutes.
- Remove from heat and add to a blender. Puree until smooth. Add heavy cream and combine on low. Keep warm.
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar and salt for the cornbread waffles. Add milk, vegetable oil and eggs, stirring until smooth.
- Grease a waffle iron with cooking spray. Add 1/2 cup to 3/4 cup to your waffle iron, cooking until golden brown and cooked through. Once you’ve created at least 4 waffles, make the grilled cheese!
- Add 1/2 cup of each type of cheese between two cornbread waffles to create a sandwich. Cook in an oiled skillet over medium-high heat until golden brown and the cheese is melted, approximately 2 to 3 minutes per side. Cut into quarters. Repeat with the second set of waffles.
- Serve one bowl of soup with two quarters of each cornbread grilled cheese. Garnish with fresh chopped basil as desired.
