BBQ Black Bean and Corn Soup with Copycat Jiffy Corn Muffins

I love the black bean and corn combo and came up with this soup wanting to use up some black beans that I had made in the pressure cooker, then ended up freezing because I made so many I didn't know what to do with them.

I pulled out one container of the beans that I had thawed in the fridge which ended up being 5 cups, so there is the start to this soup.

Barbecue Black Bean and Corn Soup

5 cups black beans, either precooked dried beans or drained canned would work

3 cups water

1 15 ounce can diced tomatoes, undrained

2 cups frozen corn

1/2 cup of your favorite BBQ sauce

1 teaspoon seasoned salt (I use Lawry's)

1/2 teaspoon chili powder (more if you'd like)

1/2 teaspoon dried cilantro

Put all ingredients into large pot and simmer over medium high heat for 30-45 minutes, stirring occasionally.

That's all folks! Super easy, isn't it? And it was so delicious! Guess what, even the kids liked it, seriously! All three of them, miracle of miracles, ate the same dish, whoa. I served the soup with a "copycat" or "clone" recipe for Jiffy Corn Muffin Mix. The real Jiffy Muffin Mix is really popular in lots of recipes, cornbread casserole, tamale pie, etc. but did you know it has lard in it? Not so great for vegetarians. No worries though, make your own! This recipe from recipe zaar is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix:

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil

To make muffins add

1 egg
1/3 cup milk

Combine first 5 ingredients in a bowl, mix well.

Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
Combine mix with egg and milk, mixing well.

Fill muffin pan 1/2 full, bake for 15-20 minutes.

(my personal preference for oven time and temp is 375 for 15 minutes for muffins)

If you are a soup fan, visit Deb Kahakai Kitchen and check out her weekly Souper Sundays event, yum! I love soups of all kinds, and being the bread lover that I am, love to pair the two. In fact, if I'm making soup, I almost always have to make a bread to go with it, just one of those things. My favorite way to eat the BBQ Black Bean and Corn Soup was with a crumbled corn muffin on top, mix it all together, mmm :)