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Hearty burgoo with warm cornbread – true comfort food that's energy-giving and oh-so-flavorful!

A legendary Kentucky stew, Burgoo is a rich, hearty medley of at least three types of meat and a bounty of vegetables, slow-simmered for hours until meltingly tender. Traditionally cooked in huge pots for community gatherings, this recipe brings the ultimate Southern comfort food to your home kitchen.
Serving size: 1.5 cups
Brown the Meats

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.
Serving size: 1 slice


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Hearty burgoo with warm cornbread – true comfort food that's energy-giving and oh-so-flavorful!
This southern dish is perfect for dinner. With 851.8299999999999 calories and 62.37g of protein per serving, it's a nutritious choice for your meal plan.
Build the Stew Base
Slow Simmer the Meats
Shred Meat and Add Root Vegetables
Finish with Final Vegetables
Season and Serve
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.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
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.
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.
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.
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.
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.