Brunswick Stew- Cornbread Pie

(from Lucianolinda’s recipe box)

Source: Southern Living

Serves 8 people

Categories: Soups- Stews -Chowder-Chili

Ingredients

  • 1 lb. shredded barbecued pork
  • 1 (16 oz.) pkg. frozen vegetable gumbo mixture
  • 1 (8 1/2 oz.) can baby lima beans, drained
  • 1 (8 1/2 oz.) can cream-style corn
  • 1 1/2 cups chicken broth
  • 1 cup chopped cooked chicken
  • 1/2 cup ketchup
  • 1/2 cup barbecue sauce
  • 1 1/2 cups self-rising white cornmeal
  • 1 1/4 cups buttermilk
  • 1/3 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 Tbsp. vegetable oil

Directions

  1. Bring first 8 ingredients to a boil in a Dutch oven over medium heat; reduce heat, and simmer 15 minutes, stirring occasionally. Pour into a lightly greased 13 × 9 inch baking dish.
  2. Stir together cornmeal and next 4 ingredients; spread evenly over stew mixture, leaving a 1/2-inch border.
  3. Bake at 375 degrees for 30 to 35 minutes or until cornbread is done.

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