A hearty, smoky Southern classic packed with tender pulled pork, shredded chicken, corn, and lima beans. This rich, tomato-based stew is slow-simmered for deep flavor, making it the ultimate comfort food.
Prep20 min
Cook75 min
Servings6
Serving size: 1.5 cups
627cal
46gprotein
64gcarbs
23g
Ingredients
3 tbsp butter (or bacon drippings)
1 large yellow_onion (finely chopped)
4 cloves garlic (minced)
2 medium russet_potatoes (peeled and diced into 1/2-inch cubes)
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Hearty Brunswick stew with warm cornbread – a soul-satisfying, energy-giving comfort food.
This southern dish is perfect for lunch or dinner. With 835.28 calories and 51.949999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
(about 10 oz, preferably smoked)
1.5 cups frozen_corn (no need to thaw)
1.5 cups frozen_lima_beans (or butter beans, no need to thaw)
2 tbsp packed_brown_sugar
2 tbsp apple_cider_vinegar
2 tbsp worcestershire_sauce
1 tbsp hot_sauce (such as Tabasco or Texas Pete)
1 tsp smoked_paprika
1.5 tsp salt (or to taste)
0.5 tsp black_pepper (freshly ground)
2 tbsp fresh_parsley (chopped, for garnish)
Instructions
1
Sauté Aromatics
Melt the butter or bacon drippings in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes.
Stir in the minced garlic and smoked paprika and cook for another minute until fragrant, stirring constantly to prevent burning.
2
Build the Stew Base
Pour in the crushed tomatoes, chicken broth, BBQ sauce, Worcestershire sauce, apple cider vinegar, brown sugar, and hot sauce. Stir well to combine.
Add the diced potatoes, salt, and black pepper. Bring the mixture to a steady simmer.
Once simmering, reduce the heat to medium-low, cover the pot, and cook for 20 minutes, or until the potatoes are nearly tender when pierced with a fork.
3
Add Meats and Vegetables
Stir in the shredded chicken, pulled pork, frozen corn, and frozen lima beans.
Increase the heat to bring the stew back to a gentle simmer.
Once it begins to bubble, reduce the heat to low and let it simmer uncovered for at least 40-50 minutes. Stir every 10 minutes to prevent sticking at the bottom.
The stew is ready when it has thickened to a rich, gravy-like consistency and the flavors have melded.
4
Finalize and Serve
Remove the pot from the heat. Taste the stew and adjust seasonings as needed. You may want more salt, pepper, or a dash more hot sauce or vinegar for brightness.
Let the stew rest for 5-10 minutes before serving. This allows the flavors to settle.
Ladle the hot stew into bowls and garnish with fresh chopped parsley.
208cal
6gprotein
28gcarbs
8gfat
Ingredients
1 cup Yellow Cornmeal (Medium or fine grind)
1 cup All-Purpose Flour
1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
2 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
1.5 cup Buttermilk (Full-fat recommended)
2 count Large Eggs (Lightly beaten)
4 tbsp Unsalted Butter (Melted)
Instructions
1
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
2
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
3
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
4
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
5
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
6
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
7
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
8
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
