2 onions, chopped
1 tablespoon vegetable bouillon granules (optional)
1/2 cup excess liquid from butter
1 tablespoon lemon juice
3 tablespoons corn syrup
4 slices fresh cornbread
In a medium saucepan over medium heat, place all the vegetables. Saute lightly for about 2 minutes or until they are tender. Bring to a boil, stir in bouillon, lemon juice and corn syrup. Reduce heat just to a simmer, stirring occasionally, about 15 minutes. Crack open casserole dish and stir in remaining vegetables. Spread mixture onto casserole.
Remove from heat and stir cornbread over soup in an even layer. Sprinkle top with fresh cilantro, if desired. Serve inside casserole dish with spoon wedges or charcoal pots.
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