This is such a simple recipe to make: Ready-made soup, a box of cornbread (but jazzed up) and it all bakes in the same pan.
If you want to really impress your dinner guests, you can divide the soup into four containers and top each individually with cornbread, then toss them all in the oven. I've baked it both ways (in individual containers and in a 9x9 pan, above) and it's always good.
Since you're using canned soup and a box cornbread mix, this recipe adds some other ingredients to the mix so that it's extra flavorful and doesn't taste like you skimped out on cooking by buying something from the store. I've also tried mixing up the soup, if you aren't crazy about straight lentil soup. As you can see in the pictures below, I used a lentil-and-vegetable canned soup this time around.
I will say I made one mistake with the 9x9 pan -- The original recipe says to use two cans of soup. I only used one, and you could tell the ratio was off (Not that extra cornbread is a bad thing...).
This recipe was found on The Kitchen on Food Network.
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