CHEESE VENISON SOUP W/ CORN BREAD CAKE

SOUP:

Ground Venison - I use 2 lbs but you can just do 1 lb if you want. 2 lbs would give you leftovers. 

Velveeta - you just need 4 ounces so you don’t need a big block. Just get a little one if you can find it. 

Box of chicken broth.

Little potatoes - I like the little white ones but red would work too. Cut into equal size pieces, maybe 1” or 2” big. 

Optional Ingredients:

Diced onion, carrots and celery sauteed with the ground meet.

Brown the hamburger, add the veggies if you want.

Once brown add the potatoes and box of chicken broth. Bring to a boil and boil until potatoes are soft. Maybe 20 min.

Mix 1/4 C flour and 1 C milk until smooth. You pour this into the pot after the potatoes are done to thicken up the soup. Slowly pour it in and boil for another few minutes or until it starts to thicken. 

Turn heat down to low and add the cheese. Stir occasionally and let the cheese slowly melt. Don’t boil it once you add the cheese.

CORN BREAD:

2 large eggs
1/3 cup vegetable oil
2/3 cup milk
2 Tablespoons honey (You could also use real maple syrup)
1 cup sour cream
2 (8.5 oz) boxes Corn Muffin Mix. (Jiffy works best)

• Instructions:
  Preheat the oven to 400. Lightly grease an 8 x 8 pan with cooking spray. Metal would work best for this. 
• In a large mixing bowl whisk the eggs and oil together, then whisk in the milk and honey (make sure to give the honey (or syrup) a good mixing to combine well). Add in the sour cream and mix. Add the Jiffy Corn Muffin Mix into the liquid and stir until just combined, don't over mix it. 
• Pour the batter into the greased pan and bake for 25 - 30 minutes. 
• Check the cornbread after 25 minutes to see if it is ready by inserting a toothpick into the center. If the toothpick comes out clean it's done, if it comes out a bit wet, put the cornbread back in the oven for the remaining 5 minutes.
  Put butter on it as it comes out of the oven and leave on to melt.