New Brunswick Stew and Kevin's Corn Casserole - 4/22/11

This is just the result of my tweaking Paula Deen's recipe to my liking.  We won't speak of my other experiment, which involved two pages of ingredients.

New Brunswick Stew
1 rotisserie chicken, about 2 pounds, skin removed and discarded.  Remove the meat from the carcass and cut or tear into smaller pieces.

1 - 28 oz. can crushed tomatoes
1/3 cup sugar
2 - 16 oz. cans creamed corn
3/4 cup ketchup (I use Heinz)
3/4 cup prepared barbecue sauce (I use Sonny's Sweet Barbecue Sauce)
1 tablespoon liquid smoke
1 onion, chopped
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
kosher salt, black pepper, and celery salt to taste

Mix everything in a large pot.  Simmer slowly, uncovered, for about 30 minutes, stirring often.




Serve with white rice and corn bread or this corn casserole recipe which I got from my friend Kevin.  This recipe is a southern classic, so I have no idea who developed it or who should get the credit. 

1 box Jiffy corn bread mix

1 can of creamed corn

1 can of sweet corn, drained

1 egg

1 stick butter, melted and cooled

1 pint sour cream

¾ cup milk

Grated cheddar cheese and/or pepper jack cheese, to taste

Preheat oven to 325 degrees.  Grease a 7x11 inch baking dish (or double the recipe and use a 9x13 inch baking dish.)  Combine all the ingredients, and mix well.  If you want, add some of the grated pepper jack cheese into the batter.  Bake for about an hour.  The batter will puff up nicely and then become firm, and the top should be golden brown.  Once it’s done, remove from the oven, and sprinkle the cheddar cheese on top … it will melt on its own.

If you double the recipe, you can use another brand of corn bread mix, which comes in a larger (18-22 oz.) box.  I try to get one of the brands that makes a sweet or honey cornbread. True southerners shudder at the thought,  but hey, I'm the descendant of Russian Jews, and we put sugar in everything.

Cook like there's nobody watching, and eat like it's heaven on earth.