Nutrition Facts

Serving Size
Amount Per Serving
Calories 336
% Daily Value
Total Fat 11g
Saturated Fat 1g
Cholesterol 35mg
Sodium 532mg
Total Carbohydrate 54g
Dietary Fiber 1.8g
Protein 5.6g
Vitamin A 11%
Vitamin C 4%
Calcium 20%
Iron 14%
Total Time

45 min.

Serving & Size


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Baked mixture of eggs, cormeal and Campbell’s® Condensed Tomato Soup topped with tomato maple chipotle sauce.


Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure
Campbell's® Condensed Tomato Soup
yellow cornmeal 20 oz. cups
all-purpose flour 16 oz. cups
sugar 5.5 oz. 0 3/4  cups
baking powder 0 1/4  cups
low-sodium baking powder tsp.
water cups
pasteurized liquid egg cups
vegetable oil cups
ground chipotle chile powder 1 1/2  tsp.
maple-flavored syrup 0 1/2  cups
cilantro 0 1/2  cups

1. In a large bowl combine cornmeal, flour, sugar, baking powder and soda.

2. In a bowl, whisk together 1 qt. Campbell's® Condensed Tomato Soup, water, eggs, oil and chipotle powder.  Reserve remaining 1-1/2 cups soup.

3. Add wet to dry and mix until blended.

4. Spray a full-size shallow steam table pan with non-stick cooking spray. Preheat in oven 3 minutes.  

5. Pour batter into a pre-heated pan. Bake in 400°F oven until set, about 30-35 minutes. Remove from heat. Cool slightly.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Cool to 70°F within 2 hours and to 41°F within an additional 4 hours.


Maple Chipotle Sauce:

1. In a pot, combine remaining Campbell's® Condensed Tomato Soup (1 1/2 cups) and maple syrup. Bring to a boil. Reduce heat. Simmer for 3-4 minutes.

2. Mix in cilantro.  Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

To Serve:

1. Cut cornbread into 24 (5x5) pieces. 

2. Using a heaping # 50 scoop (about 1-1/3 tablespoons), portion sauce on top of cornbread.  Serve immediately.

*See tips for additional serving suggestions.


Recipe Tip

  1. To make individual muffins,  pour 1/3 cup batter into prepared muffin tins and bake as directed.
  2. Creamy Tomato Honey Spread:
    • 8 oz. Low-fat cream cheese, softened
    • 1/2 cup Reserved Tomato Soup
    • 1/2 cup Honey
    1. In a bowl, whisk together cream cheese, soup and honey until smooth.
    2. Cover and refrigerate until ready to use.
    CCP: Hold for cold service at 41°F until needed.
  3. Chili Tomato Maple Sauce
    • 1-1/2 cups reserved tomato soup
    • 1/2 cup honey
    • 3 tablespoons canned jalapeno peppers, minced, drained

    1. In a saucepan, combine soup, honey and minced jalapeno pieces.
    2. Cover and refrigerate until ready to serve.
    CCP: Hold for cold service at 41°F until needed.

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