Festive Cornbread Stew
Cozy up with a bowl of hearty and flavorful Festive Cornbread Stew, the perfect comfort food for chilly evenings or celebratory gatherings! This vibrant, vegetable-packed stew is brimming with tender carrots, celery, red bell pepper, and a medley of black and kidney beans, all simmered in a rich, spiced broth featuring smoky paprika and cumin. The finishing touch? A golden, freshly baked cornbread topping that absorbs every savory bite of the stew, creating a delightful balance of textures and flavors. Ready in just under an hour, this one-pot meal is ideal for feeding a crowd, offering both satisfying nourishment and festive flair. Garnished with fresh cilantro, this dish combines visual appeal with bold, comforting taste, making it a must-try recipe for any occasion.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 large red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1.5 cups frozen corn
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 box cornbread mix
- 1 as needed ingredients specified on cornbread mix packaging (e.g., eggs, milk, oil)
Instructions
Preheat your oven to the temperature specified on the cornbread mix packaging.
Prepare the cornbread batter according to the instructions on the box and pour into a greased baking dish. Set aside.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrots, celery, and red bell pepper to the pot. Sauté for 5–7 minutes until the vegetables soften.
Stir in the ground cumin, smoked paprika, and dried oregano. Cook for 1–2 minutes until fragrant.
Add the canned diced tomatoes (with their juice), drained black beans, drained kidney beans, and vegetable broth to the pot.
Bring the stew to a simmer and cook for 15–20 minutes, stirring occasionally, to let the flavors meld together.
Stir in the frozen corn and season with salt and black pepper. Simmer for an additional 5 minutes.
While the stew finishes cooking, bake the cornbread in the oven according to package instructions until golden brown and cooked through.
Once baked, remove the cornbread from the oven and allow it to cool slightly before cutting into squares.
Scoop the stew into bowls and top each serving with a slice of cornbread. Optionally, garnish with chopped fresh cilantro for added flavor and color.
Serve immediately and enjoy your Festive Cornbread Stew!
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 9230 mg | 401% | |
| Total Carbohydrate | 519.2 g | 189% | |
| Dietary Fiber | 97.3 g | 348% | |
| Total Sugars | 123.3 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1425 mg | 110% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 7856 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
