Brunswick Stew With Gluten Free Cornbread

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  Step 1

  Make the Stew
  In a large skillet, over medium heat, brown the stew meat in a Tbsp of olive oil. Remove from the pan and set aside.
  In the same pan, add a Tbsp of olive oil and sauté the onions and celery until soft. Add the pork and browned stew meat, and cook until the mix is evenly warmed through. Don't drain.
  Transfer the pork and beef mix to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, chicken stock, ketchup, and bbq sauce.
  Season with salt, pepper, and hot sauce.

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  Step 2

  Add the whole green pepper into the pot. Simmer, stirring occasionally, 2 hours, or until the stew has thickened.
  Stir the cream-style and frozen corn, along with the lima beans, into the stew and continue cooking another hour, or until it's reached a desired consistency.
  Removed the green pepper, chop and return to the stew or discard

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  Step 3

  Make the Cornbread
  Preheat oven to 400
  Prepare you cooking vessel. I've had good luck with a 10" cast iron skillet .. 2 6" cast iron skillets .. or an 8" square pan
  In a medium sized bowl, combine the dry ingredients
  In a separate bowl, mix the wet ingredients until they're well combined
  Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. It will be relatively thin (thinner if using buttermilk)
  Pour the mixture into the prepared pan and bake for 20 minutes (a little longer if not using a cast iron skillet), or lightly golden brown on top and around the edges .. and a toothpick inserted in the center comes out clean
  Slice and server immediately (it's best when warm & drizzled with a bit of honey)

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