Succotash stew with smoked cheese and sweetcorn cornbread
- September 2011
- Serves 6
- Takes 20 minutes to make, 1 hour to cook
Succotash is an American dish from the south, usually made with sweetcorn kernels or beans. Our satisfying stew recipe also uses broad beans (fresh or frozen), cheese and bacon.
- 43.4g (20.3g saturated)
- 78.2g (11.3g sugars)
- 350g podded broad beans, fresh or frozen
- 2 tbsp sunflower oil
- 200g smoked bacon lardons
- 50g butter
- 1 medium onion, chopped
- 25g plain flour
- 500ml homemade chicken or vegetable stock
- 250g waxy potatoes, cut into 1cm dice
- 450g sweetcorn kernels (from about 3 large cobs)
- 250g courgettes (1 large or 2 small), topped, tailed and cut into 1cm dice
- 400g can butter beans, drained and rinsed
- 100ml double cream
- 2 tbsp chopped chives
For the cheese and sweetcorn cornbread
- 25g butter, melted, plus extra for greasing
- 140g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp caster sugar
- 1 tsp salt
- 125g dried polenta
- ½ tsp chilli flakes
- 75g smoked or extra mature Cheddar, finely grated
- 3 spring onions, chopped
- 2 medium free-range eggs, beaten
- 150ml whole milk
- 150ml buttermilk (or extra milk)
- 150g fresh sweetcorn kernels (from
- 1 large cob or 1-2 medium)
- For the cornbread, preheat the oven to 200°C/fan180°C/gas 6. Grease a 900g loaf tin with butter and line with baking paper. Sift the flour, baking powder, bicarbonate of soda, sugar and salt into a mixing bowl and stir in the polenta, chilli flakes, grated cheese and spring onions.
- Make a well in the centre and add the beaten eggs, whole milk, buttermilk (or extra milk) and the melted butter. Mix together well until smooth, then stir in the fresh sweetcorn kernels.
- Pour the mixture into the prepared loaf tin and bake for 35-40 minutes, covering with a loose sheet of foil after about 30 minutes if it’s browning too quickly, until the loaf is well risen and a skewer inserted into the centre comes away clean.
- 4. Meanwhile, for the stew, bring a pan of salted water to the boil, add the broad beans and cook for 5 minutes. Drain, refresh under cold water, then carefully remove the bright green beans from their skins.
- Heat the oil in a large saucepan, add the bacon and cook for 1-2 minutes, stirring, until lightly golden. Add the butter and onion and cook gently for 6-7 minutes until the onion is soft but not browned. Add the flour, cook for 1 minute, then gradually stir in the stock. Bring to the boil, stirring, and simmer for 3 minutes.
- When the cornbread is cooked, remove it from the oven, take it out of the tin, put it on a wire rack, peel off the paper and leave to cool slightly.
- Stir the potatoes into the pan and simmer for 5 minutes. Add the sweetcorn, courgettes and butter beans, then simmer for 5 minutes until the potatoes are tender. Stir in the broad beans and cream, season and simmer for 1-2 minutes. Stir in most of the chives.
- Ladle the stew into warm, shallow soup plates and sprinkle with more chives. Serve with warm cornbread.
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