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Fiber-rich Tex-Mex lentil soup with warm cornbread – a gut-friendly, perfectly spiced comfort food!
A hearty and flavorful lentil soup with a Tex-Mex twist. Packed with vegetables, warm spices like cumin and chili powder, and finished with a bright squeeze of lime, it’s a perfect one-pot comfort meal.
Serving size: 1 serving
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Serving size: 1 serving
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Fiber-rich Tex-Mex lentil soup with warm cornbread – a gut-friendly, perfectly spiced comfort food!
This tex_mex dish is perfect for lunch. With 617.24 calories and 24.1g of protein per serving, it's a nutritious choice for your meal plan.
Sauté the Aromatics
Bloom the Spices
Simmer the Soup
Finish and Serve
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
