30 Days of Baby ~ Brunswick Stew and Cornbread Muffins




This is one of my most favorite soup recipes of all time. Mostly because there is no "wrong" way to make this soup. Its all about the base. So feel free to play it up, use different meats or veggies. Whatever you like!
If freezes well and you cook it right in the crock pot. Serve with these delicious cornbread muffins and you've got comfort food at its finest.

For an ongoing list of Make Ahead Meals visit my 30 Days of Baby link.
Brunswick Stew
  • 6 Chicken Breast, cooked and shredded (Reserve Stock)
  • 1 lb Fresh Pork, cooked and shredded
  • 4 Cans Diced Tomatoes
  • 1 Can Baby Lima Beans
  • 1 Bottle Ketchup
  • 1/2 Bottle BBQ Sauce
  • 5 Tablespoons Worcestershire Sauce
  • 1 Stick Butter
  • 4 Large Potatoes
  • 2 Onions
  • 3 Cans Cream Style Corn
  • 1 Can Okra

Combine all ingredients in a crock pot and cook until tender.

If freezing, do not cook vegetables. Place all ingredients in a freezer bag. Thaw before adding to the crock pot and cook until tender.

Feel free to play around with the meat. Usually I make this soup the day after we eat a roast. Then I use the leftover meat from that. It is just as good!

Cornbread Muffins
  • 1 1/2 Cups of Cornmeal
  • 1 Cup Sour Cream (Or use plain Greek yogurt for a healthier version!)
  • 1 Cup Cream Style Corn
  • 2 Eggs
  • 2/3 Cup Oil
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon of Salt
  • 1 Cup Cheddar Cheese, grated
Mix all ingredients except half of the cheese and pour into greased muffin tins. Top with remaining cheese.
Bake at 350 degrees for about 20 minutes or until golden on top.

If freezing, place in a freezer bag and freeze flat. Thaw and reheat in the oven while wrapped in tin foil.

Enjoy on a cold evening!





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