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.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to the temperature specified on the cornbread mix packaging.

Step 2

Prepare the cornbread batter according to the instructions on the box and pour into a greased baking dish. Set aside.

Step 3

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 4

Add the diced onion, garlic, carrots, celery, and red bell pepper to the pot. Sauté for 5–7 minutes until the vegetables soften.

Step 5

Stir in the ground cumin, smoked paprika, and dried oregano. Cook for 1–2 minutes until fragrant.

Step 6

Add the canned diced tomatoes (with their juice), drained black beans, drained kidney beans, and vegetable broth to the pot.

Step 7

Bring the stew to a simmer and cook for 15–20 minutes, stirring occasionally, to let the flavors meld together.

Step 8

Stir in the frozen corn and season with salt and black pepper. Simmer for an additional 5 minutes.

Step 9

While the stew finishes cooking, bake the cornbread in the oven according to package instructions until golden brown and cooked through.

Step 10

Once baked, remove the cornbread from the oven and allow it to cool slightly before cutting into squares.

Step 11

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.

Step 12

Serve immediately and enjoy your Festive Cornbread Stew!

Nutrition Facts

Serving size	3782.5 grams (3782.5g)

Amount per serving	% Daily Value*
Calories	3144

Total Fat 80.90g	104%
Saturated Fat 15.10g	76%
Polyunsaturated Fat 12.30g
Cholesterol 27mg	9%
Sodium 9230mg	401%
Total Carbohydrate 519.20g	189%
Dietary Fiber 97.30g	348%
Total Sugars 123.30g
Protein 104.90g	210%

Vitamin D 8IU	38%
Calcium 1425mg	110%
Iron 37mg	203%
Potassium 7856mg	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.

Source of Calories

Fat: 22.6%

Protein: 13.0%

Carbs: 64.4%