Directions

1. Scrub and peel potatoes. Cut into cubes and place in a saucepan. Cover with water.
2. Drain canned chicken and canned corn and add to potatoes along with tomato sauce.
3. Dice red bell pepper, add to soup and season with Italian seasonings, pepper, garlic powder and onion powder.
4. Turn burner on to medium-high and heat until bubbly. Cover and reduce heat to low.
5. Preheat oven to 350 degrees. Spray an 8 inch square baking pan with non-stick cooking spray.
6. Mix sugar, eggs and cooking oil together.
7. Pour flour and cornmeal on top of sugar and egg mixture. Sprinkle baking powder over the top. Using a fork, mix the baking powder into the flour and cornmeal and then continuing to mix, blend flour into egg mixture.
8. Add milk and stir well. (An electric mixer can be used.)
9. Place in oven and bake until golden brown and a toothpick inserted into the middle comes out clean (about 30 minutes).
10. Serve soup with warm cornbread.

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