Brunswick Stew W/ Housemade Cornbread Recipe
our take on the slightly spicy southern classic -- tomato, NC veg, tangy vinegar-based bbq served with Umaro bacun and roasted jalapeño skillet cornbread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brunswick Stew
Housemade Cornbread
Method
Brunswick Stew
- 1
- 2
Add Vegetables
Stir in bell peppers, carrots, and corn. Cook for about 5 minutes until vegetables are slightly softened.
- 3
Combine Remaining Ingredients
Add crushed tomatoes, broth, shredded chicken, BBQ sauce, Umaro bacun, diced jalapeños, salt, black pepper, paprika, and cayenne pepper. Bring to a boil.
- 4
Simmer the Stew
Reduce heat and let simmer for about 30 minutes, stirring occasionally.
Housemade Cornbread
- 5
Mix the Dry Ingredients
In a bowl, combine cornmeal, flour, baking powder, salt, and sugar. Mix well.
- 6
- 7
Combine and Bake
Pour wet ingredients into dry ingredients and mix until just combined. Fold in diced roasted jalapeños. Pour batter into a greased skillet. Bake at 400°F (200°C) for about 20-25 minutes or until golden brown.