Cheesy Broccoli and Cheddar Stew with Cornbread

I was torn between calling this a soup or a stew because the consistency is somewhere in between. If you're a Rachael Ray fan, you know she calls this type of dish a stoup and that's probably a fair description for my recipe.

It's been chilly and raining and, well, a little depressing overall, right? I wanted something comforting I could cook up on a Sunday and eat from all week. Soup is comfort food to me but I was looking for something a little heartier. This definitely ticks all the boxes for hearty, comforting, delicious and even healthy-ish since it's loaded with broccoli and carrots.

The cornbread came about because I found a can of creamed corn when I was cleaning out my pantry. It's not something I normally buy so I'm not sure why it was there. Quarantine pantry clean-outs are very revealing, right? Anyway, why not bake it into a cornbread and serve it with the stew for even more comfort food. Enjoy!

Yield: 6 Servings

Author: Anita Schecter

Cheesy Broccoli and Cheddar Stew with Cornbread

Prep time: 30 MCook time: 40 MTotal time: 70 M

Recipe for a thick, chunky stew with broccoli, potatoes, carrots and cheddar cheese, served with cornbread.

Ingredients:

• For the Cornbread:
• 1 1/4 Cups cornmeal
• 3/4 Cup all-purpose flour
• 1/4 Cup granulated sugar
• 2 Teaspoons baking powder
• 1 Rounded teaspoon salt
• 1/2 Teaspoon baking soda
• 2 Eggs
• 1 Stick (8 tablespoons) unsalted butter, melted
• 1 Cup buttermilk
• 1 Cup creamed corn
• 
  
• For the Stew:
• 3 Tablespoons unsalted butter
• 1 Onion, peeled and diced
• 3 Carrots, peeled and diced
• 3 Tablespoons all-purpose flour
• 4 Cups low sodium chicken stock or vegetable stock
• 1 Teaspoon salt
• 1/4 Teaspoon ground black pepper
• 3 Cups broccoli florets
• 2 Potatoes, peeled and diced
• 1 Cup milk
• 1 Cup shredded cheddar cheese

Instructions:

1. Pre-heat the oven to 375 degrees.
2. Combine the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. In a separate bowl, whisk together the eggs, melted butter and buttermilk. Stir the wet ingredients into the dry and then stir in the cream corn.
3. Pour the batter into a greased 10" cast iron skillet and bake for approximately 40 minutes or until the top is lightly golden brown.
4. Melt the butter in a large soup pot and add the diced onion and carrots. Cook on medium heat for a few minutes until the vegetables soften a little.
5. Stir in the flour and then the stock. Season with salt and pepper.
6. Add the broccoli florets and diced potatoes, cover, reduce the heat to low and cook for 20 to 30 minutes or until the potatoes are tender. Stir in the cheese and milk and serve hot.

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