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 tablespoon 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!