Pork & Mushroom Stew with Rosemary Cornbread

Pork Mushroom Stew with Cornbread Dumplings Recipe by Ash's In The Kitchen


It’s finally cooled off a bit so I decided to make Pork Stew with Cornbread. ❤️ It turned out great! The cornbread was just sweet enough to compliment the herbs and spices without taking over. I’d never actually made Pork Stew before, but I just assumed it was similar in preparation to beef stew. Yes, there are a lot of ingredients, but trust me, it’s worth it!

Pork & Mushroom Stew with Rosemary Cornbread

Servings: 4 Cooking Time: 2 hours

• 3 pound Pork Roast; cubed
• 1 cup Flour
• 1 Tablespoon Cornstarch
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• Salt and Pepper to taste
• 4 Tablespoons Olive Oil

• 6 slices of Bacon
• 1 large Onion; chopped
• 1 cup Carrots; peeled and chopped
• 1 cup Potato; peeled and chopped
• 3 cups Cremini Mushrooms; sliced
• 4 cloves Garlic; minced
• 2 cups Sweet Corn
• 1 Tablespoon Celery Seed
• 2 Tablespoons Parsley; chopped
• 1 Tablespoon Italian Herbs
• 1 Tablespoon Smoked Paprika
• Salt and Pepper to taste
• 5 cups Mushroom Stock
• 2 Tablespoons Worcestershire sauce

• 1 cup Butter; melted
• 3 Tablespoons Honey 
• 2 Tablespoons Rosemary; chopped
• 2 large Eggs
• 1 cup Buttermilk
• 1 cup A/P Flour
• 1 cup Yellow Cornmeal
• 1 teaspoon Baking Soda
• 1 cup Sweet Corn
• Pinch of Salt

  1. In a large bowl, toss the pork in the flour, cornstarch and seasonings. Set in the fridge while you cook the bacon and vegetables.
  2. Heat a large skillet over medium-high heat and add the bacon; cooking until crispy. Transfer to a paper towel lined plate and add the vegetables to the bacon grease. Cook until tender then scoop into a bowl, setting aside temporarily.
  3. Drizzle the hot pan with olive oil. Add the pork and sear on all sides for about 5 minutes before scooping the vegetables back in and seasoning with the herbs, spices, mushroom stock and Worcestershire sauce. Stir until combined, then cover and reduce heat to medium-low. Simmer for 40 minutes, stirring occasionally.
  4. Preheat oven to 400°F.
  5. In a medium bowl, combine the melted butter and honey, mixing until the honey is dissolved. Add the eggs, rosemary and buttermilk and whisk until everything is incorporated. Pour the dry ingredients over top and mix them together before gradually incorporating them into the wet ingredients. Gently fold in the sweet corn, then cover and place in the fridge for 10 minutes.
  6. Use a large spoon to scoop the batter over top of the stew and bake for 18-20 minutes or until the batter is golden brown and cooked through.
  7. Enjoy!

Looking for a side dish? Try one of these recipes!

Air Fryer Ratatouille
Baked Parmesan Sweet Potato Fries
Air Fryer Potato Chips

Published by ashsinthekitchen

Home cook, gardener and lover of life!

2 thoughts on “Pork & Mushroom Stew with Rosemary Cornbread

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