If you need a warm, delicious meal on the go, then you must try this Cornbread Topped Soup in a Jar with Progresso’s Hearty Chicken & Rotini!
This post is sponsored by Progresso; however, all thoughts and opinions are my own.
As we head on into fall and soon winter, suddenly my family relies on soups much more for both lunch and dinner. I won’t complain either, I LOVE a good bowl of soup. I remember in college, there was a little cafe right by school and on those cold days, we were all lining up for a delicious bowl of soup from the cafe. It brings back so many memories thinking about those times. These days instead of lining up at a cafe for lunch, I typically enjoy lunch at home, which means Progresso soups are regularly stocked in our pantry. I can easily heat my soup up at home and serve it, but my husband needs it on the go, which led me to this Cornbread Topped Soup in a Jar.
I rely on mason jars for so many things including soup. I remember as a kid, my grandma would make big batches of soup and then bring it over to our house in mason jars so that we would have dinner too. It’s only natural that is now my go-to for making soup on the go for my husband.
This time, I decided to bake the cornbread on top of the soup in the oven. I made homemade cornbread and spread a bit of batter on top of 4 jars of soup, one can of soup fills up one jar. Once I had the jars filled up, I simply added the batter and baked in the oven. Once it was done, the cornbread nicely covers the top of the soup and you can let it cool, and then seal it and it’s ready to go for the day.
That means at lunch time, all you would need to do is heat it up and serve it with a spoon, nothing extra required!
What I enjoy is that their soups contain no antibiotics, quality ingredients, plus they are so easy to warm and serve. That makes it a win around here. There really is no reason not to stock up on soups, since they can easily be stored in the pantry. Then, on a cold day, all you need to do is heat it up and serve.
They also have several that are gluten-free too. I like to make a gluten-free version of this cornbread to top those soups as well.
Now as you plan out your lunches this week, be sure to head over to Walmart and stock up on Progresso Soups!
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Cornbread Topped Soup in a Jar
- 4 Cans of Progresso Soup
- 1/4 Cup Light Butter Softened
- 1/4 Cup White Sugar
- 1 Egg
- 1/2 Cup Yellow Cornmeal
- 3/4 Cup All Purpose Flour
- 1 Tsp Baking Powder
- Pinch of Salt
- 3/4 Cup Skim Milk
- 4 Pint Size Mason Jars
- Preheat oven to 375*.
- Pour each can of soup into a mason jar and set aside.
- Combine the butter, sugar, egg, cornmeal, flour, baking powder, salt, and skim milk into a large mixing bowl.
- Mix well, then carefully top a portion of batter over the soup in each jar.
- Place the mason jars directly in the oven or put them in a baking dish then place the whole dish in the oven.
- Bake for 30 minutes or until browned.
- Let cool before placing a lid on top to seal the jar.