Brunswick Stew With Gluten Free Cornbread

Brunswick Stew with Gluten-Free Cornbread

https://www.cutoutandkeep.net/projects/brunswick-stew-with-gluten-free-cornbread • Posted by Ali R.

Brunswick stew is a traditional Southern favorite. A thick, tomato-based stew filled with veggies and meat and this version is hard to beat!

You will need

Brunswick Stew
1 Large Yellow Onion , Chopped 3 Stalks Celery , Chopped 2 tbsp Olive Oil , divided 1 ½ lbs Stew Meat , cut into small pieces 1 ½ lbs Shredded BBQ Pork Rotisserie Chicken , deboned and shredded (14.5 oz cans) Fire Roasted Diced Tomatoes , with liquid 2 cup Ketchup 1 cup Hickory Flavored Bbq Sauce 1 cup Chicken Stock Fine-grain Sea Salt , to taste Freshly Ground Black Pepper , to taste 3 Generous shakes Chipotle tobasco sauce (** more or less to taste) (14.5 oz) cans Cream Style Corn 1 ½ Frozen Corn 1 (10 oz) package frozen Lima Beans 1 Green Pepper
Gluten-Free Cornbread
2 cup Yellow Cornmeal 1 tsp Kosher Salt 1 tsp Baking Soda 1 Egg , lightly beaten 4 tbsp Unsalted Butter , melted and cooled 1 ½ cup Greek Yogurt (** Buttermilk also works well) 4 tbsp Honey

Project Budget

Time

Difficulty

Description

Brunswick stew is a traditional Southern favorite. A thick, tomato-based stew filled with veggies and meat and this version is hard to beat!

Instructions

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.

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

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)