Comfort food just makes sense. After a busy week or when preparing to entertain family and friends, these meals warm us up and bring us together with delicious, nostalgic flavors. From baked potatoes to hearty stews, comfort food never fails.
In a pot, add cleaned neck bones, broth, onion, garlic powder, black pepper, salt, and Goya Adobo. Cover and cook for 1 hour.
Add potatoes, and cook for another 15 minutes on medium heat.
Add all vegetables, butter, tomato paste, tomato sauce, and diced tomatoes, and cook for another 15 minutes on medium heat.
Stir occasionally, and taste stew to check the seasoning level. Add more salt and pepper to your taste.
For the cornbread:
Preheat oven to 400°.
In a mixing bowl, place cornmeal, buttermilk, sour cream, water, sugar, and eggs, and beat until blended well.
Then, add 1/2 stick of melted butter to the skillet. Pour cornbread mixture into skillet, and cook at 400° for 30 minutes.
Use a fork to check the middle of the cornbread to make sure it is cooked all the way through. If the fork comes out clean, then continue to the next step. If not, leave it in the oven for another 5 minutes.
Take cornbread out of oven, and place 3 tablespoons of butter on top of the bread to melt to give the cornbread a nice glaze. Cut and serve with stew.
Keyword Cornbread, neckbone, neckbone stew, neckbone stew with cornbread, stew
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“As a little girl, my mom would make this stew for the family. I would be in the kitchen chopping up onions, adding ingredients, and sampling the stew to make sure it was made correctly. This stew brings families together on a nice, cool night to snuggle in front of the fireplace or sit at the dinner table and talk about the day.”
