Tomato Soup Shooter with Corn Bread

This recipe is easy and fun. We have found that using the air-fryer corn bread recipe produces the best corn bread for this appetizer. 

Ingredients:

• 1 package of Marie Callender’s 7.75 Ounce Corn Bread (any flavor)
• 3/4 cup water
• 1 can/package of Tomato Soup 

Directions: 

1. Spray 8”X4” loaf pan with baking spray. Preheat air fryer to 315 degrees F. 
2. In a medium mixing bowl, combine Marie Callender’s Corn Bread with water and whisk until the mix is absorbed and large lumps disappear.
3. Transfer batter to loaf pan and bake for 20 minutes until lightly golden on top or until a toothpick inserted in the center comes out clean.
4. Remove from air fryer and allow to cool for 10 minutes in the loaf pan. 
5. While the corn bread is cooling, heat the soup.
6. Slice the bread into 1 inch wide, 1 inch thick, and 3 inch long segments
7. Spoon the tomato soup into a shot glass, and position the corn bread segment on top of the glass. 
8. Serve and enjoy!