Real Recipes From Real Home Cooks ®

winnie stew with green chile cornbread

Recipe by
Nathaniel Lutz
Georgetown, TX

A quick and easy stew to make on a budget! You can substitute any sausage you prefer. I used sliced canned potatoes for ease, but I drained the can before adding to skillet. The ultimate comfort food that can be jazzed up with some chili flakes, cayenne pepper or fresh peppers of your choice. The cornbread really tops it off with flavor. Hope you enjoy our recipe.

yield 4 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For winnie stew with green chile cornbread

  • STEW
  • bacon grease
  • 1/2
    sweet yellow onion, chopped
  • 1 pkg
    Elgin sausage or hotdogs, cut up
  • 1/2
    cabbage head
  • 1 can
    sliced potatos or 1 medium fresh potato, sliced
  • 1 can
    stewed tomatoes (15 oz)
  • 2 lg
    fresh carrots, sliced
  • 2 tsp
    tomato paste
  • 1/2 c
    water
  • 1/2 tsp
    salt and pepper
  • 1/2-1 tsp
    garlic powder
  • CORNBREAD
  • 1 box
    Jiffy cornbread mix (8.5 oz)
  • 1
    egg
  • 1/3 c
    milk
  • 1/2 c
    sour cream
  • 8 oz
    green chiles

How To Make winnie stew with green chile cornbread

  • 1
    To make the stew, heat a large skillet with bacon grease and add the onions. Saute for about 5 minutes. Add the sausage and cook until meat is lightly browned.
  • 2
    Add remaining ingredients to the skillet. Cover and reduce heat to low for about an hour, stirring occasionally. (The liquid will thicken, so add a little water time to time, if needed.)
  • 3
    Meanwhile, make the cornbread. Combine the box of Jiffy mix with the remaining ingredients in a medium bowl and fold together. The batter will be lumpy. Pour the mixture into a greasted cast iron skillet and bake at 400 degrees F until golden brown. Serve the stew with the cornbread.
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