Cornbread and Beef Stew


Everybody loves a good southern meal. If you don’t, stop reading this now because I don’t want you to taint my audience’s attitude. My mother has a wonderful recipe for sweet cornbread and beef stew that is out of this world. I can almost hear your shouts for joy because this is an original recipe, not a stolen mom-blog one. Let’s get to it, then!


Homemade Sweet Cornbread from the kitchen of Deri Lyn Gauldin



  • 2 beaten eggs (sounds violent)
  • 1 cuppa milk
  • ¼ cup of melted butter
  • 2 cups of Bisquick mix (or other baking mix)
  • 1 cup of white sugar
  • 5 Tbsp of yellow cornmeal
  • 2 Tbsp of grits



To prepare for this treat, you need to heat the oven to 350 degrees. For the bake, you’ll need an 8-inch square pan. There are many ways to prepare a pan for baking. Many bakers swear by greasing it with a stick of butter and pouring flour over it. Others grease it with butter alone. My favorite way is to whip out a can of butter spray and get it over with in two seconds, but hey that’s just me. Do whatever pleases you (the can method is the easiest and most economical, just FYI). I’m not here to sway your cooking prejudices. I’m just here to tell you how to cook cornbread.

Oh yeah, the cornbread. Now that you have your greased pan (greased to perfection with any of the methods), set it aside. In a large bowl, mix the eggs, milk, and butter together. Mix well. Not just quasi-well. W-E-L-L. Next, slowly add in the dry ingredients. It’s okay if it’s clumpy. Make sure that you don’t mix the dry ingredients in too harshly so that you have a nice smooth cornbread finish.

Pour your goopy mush into the pan and bake it for 30-40 minutes. Yum! Cornbread!


Now this next delight is just simply…delightful. The classic, the timeless, the legendary: BEEF STEW. Keep in mind that this is, in fact, a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy, not the torture method crafted by one infamous bully from the movie The Benchwarmers.


Homemade Beef Stew from the kitchen of Some Kind Woman Named Deborah



  • 2 Tbsp olive oil
  • 2 tablespoons olive oil
  • 2 pounds stewing beef
  • salt and pepper (to taste)
  • 2 tablespoons all purpose flour
  • 1 teaspoon dried thyme
  • 2 teaspoons smoked paprika
  • 1 large onion, diced
  • 3 cloves garlic, pressed
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 dashes Worcestershire Sauce
  • 2 tablespoons tomato paste
  • 1/2 cup tomato sauce
  • 3 cups low sodium beef stock
  • 5 medium white potatoes, quartered
  • 1 cup frozen green beans (optional)
  • fresh parsley for garnish  


This recipe calls for the old Dutch Oven method. If that scares you too much, just use your stovetop. For the Dutch Oven people, preheat your oven to 325 degrees. Place your Dutch Oven on your stovetop and set it on medium heat. Put your oil in and brown your beef with the salt and pepper. As your beef cooks, sprinkle teaspoons of flour over it occasionally. Take out your meat and let it rest elsewhere (maybe a plate). Keep your Dutch Oven on the stovetop and throw in the celery, garlic, onions, carrots, thyme, and paprika. Give it a good stir for a few minutes. After your onions are sweaty enough, chuck your meat back in. Add the Worcestershire Sauce and tomato paste and stir everything so it’s well-mixed. Remember. Well-mixed. Let it sit there simmering for a bit…………………….Okay, now add the beef stock and potatoes. Make sure to stir your stew so that nothing sticks to the bottom and gets burned. Cover your Dutch Oven and place it into your oven. Let it cook for 3 HOURS. You can check on it every hour to give it a little stir. It should be done in 3 hours. Enjoy!