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Baked Potato Soup with Corny Cornbread

Iowa Girl Eats
  • minutes
  • Serves 6 to 8

INGREDIENTS

5

slices Bacon

4

Baking potatoes, large

1 14.5 ounce can

Corn, kernel half

1 14.5 ounce can

Cream corn

1

Onion, large

2

Eggs

1/2 cup

All-purpose flour

1

box Jiffy corn bread mix

1 tsp

Pepper

2 tsp

Salt

1/2 cup

Butter

1/2 stick

Butter

1 1/2 cups

Cheddar cheese, grated

6 cups

Milk

1 cup

Sour cream