Elnora’s Neckbone Stew With Cornbread
Ingredients
For the stew:
- 1 3-5 lb.-pack of pork or beef neck bones
- 4 cups beef broth or water
- 1 small onion, sliced
- 2 Tbsp. garlic powder
- 2 Tbsp. black pepper
- 2 Tbsp. salt
- 3 Tbsp. Goya Adobo all-purpose seasoning (or seasoning salt)
- 3-4 white potatoes, peeled and cut into chunks
- 1 32-oz. bag frozen mixed vegetables
- 1 12-oz. bag frozen corn
- 1 stick butter
- 1 12-oz. can tomato paste
- 1 12-oz. can tomato sauce
- 1 12-oz. can diced tomatoes
For the cornbread:
- 2½ cups yellow cornmeal
- 1 cup buttermilk
- ¼ cup sour cream
- ½ cup water
- 3 Tbsp. sugar
- 2 eggs
- ½ stick + 3 Tbsp. butter,divided
Instructions
For the stew:
- 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.