Brunswick Stew Cornbread Pie

SERVES: 6

PREP: 12 Min

COOK TIME: 45 Min

Ready for a dish that's yummy in your tummy? We've got one for ya right here with this Brunswick Stew Cornbread Pie! "Ooh it's so good!"

What You'll Need

1 pound shredded barbecue pork
1 (16-ounce) package frozen vegetable gumbo mixture
1 (8-1/2-ounce) can baby lima beans, drained
1 (8-1/4-ounce) can cream-style corn
1 1/2 cup chicken broth
1 cup chopped cooked chicken
1/2 cup ketchup
1/2 cup barbecue sauce
1 3/4 cup self-rising cornmeal mix
1 1/2 cup buttermilk
1 large egg, lightly beaten
2 tablespoons vegetable oil

What to Do

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

Notes

No, I didn't get out the smoker for this recipe. I picked up a pound of smoked meat, without the sauce, from my local barbecue joint-it's that easy! Or look for barbecue meat in the freezer section of your supermarket. It's a winner either way!