When the weather turns cold, Mom declares it to be “Soup Day”.
The date of Soup Day is not only dependent on the temperature but also on her mood so I keep the Homemade Soup from a Can & Real Southern Cornbread ingredients on hand from early fall. One batch of soup can last all winter long because we store leftovers in the freezer, making fresh cornbread every 2-3 meals.
I consider the soup “homemade” because you can customize it to your liking. The cornbread is “Southern” because it is salty, not sweet like Northern (Yankee) Cornbread.