For the soup I roasted a head of cauliflower, drizzled with olive oil, salt & pepper, for about 40 min. In a large pot, add chicken broth, onion, celery seed, potato, frozen corn, bay leaf, paprika and fresh parsley. Add the roasted cauliflower and cook until everything is tender and liquid has reduced. Serve in soup bowl, adding 1/2 & 1/2 to cool and make the soup creamy.
Cornbread was good! I used pancake mix, cornmeal, sour cream, creamed corn and olive oil. It was tender, sweet and salty, light and pretty darn tasty.
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