1 pound ground beef chuck
1 medium onion, chopped
2 large cans (approximately 2 quarts each) vegetable juice
2 cans (approximately 10 ounces each) condensed cream of celery soup
1 pound carrots, peeled and sliced
1/2 cup barley (optional)
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup milk
2 tablespoons vegetable oil
Brown ground beef in a skillet with chopped onions. Drain well.
Place all ingredients in a 6-quart stock pot.
Stir well and cook on low heat for about 30 minutes until carrots are tender.
Serve with cornbread.
Preheat oven to 350 degrees F.
Combine all ingredients and mix well.
Pour batter into a greased 9x9x2-inch or equivalent baking dish.
Bake for approximately 20 to 25 minutes.
Remove from oven and let cool.