Categories: Soups- Stews -Chowder-Chili

Ingredients

• 1 lb. shredded barbecued pork
• 1 (16 oz.) pkg. frozen vegetable gumbo mixture
• 1 (8 1/2 oz.) can baby lima beans, drained
• 1 (8 1/2 oz.) can cream-style corn
• 1 1/2 cups chicken broth
• 1 cup chopped cooked chicken
• 1/2 cup ketchup
• 1/2 cup barbecue sauce
• 1 1/2 cups self-rising white cornmeal
• 1 1/4 cups buttermilk
• 1/3 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 Tbsp. vegetable oil

Directions

1. Bring first 8 ingredients to a boil in a Dutch oven over medium heat; reduce heat, and simmer 15 minutes, stirring occasionally. Pour into a lightly greased 13 × 9 inch baking dish.
2. Stir together cornmeal and next 4 ingredients; spread evenly over stew mixture, leaving a 1/2-inch border.
3. Bake at 375 degrees for 30 to 35 minutes or until cornbread is done.

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