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From the March 2026 Table
Smoked pork, sweet corn, lime, and jalapeño cheddar cornbread - a warm-and-steady stew for the last cool evenings of winter.

Serves

4 - 6

time

~ 60-90 mins

skill

4/10

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ingredients

Stew Base

  • 1 yellow onion, diced
  • 3–4 cloves garlic, minced
  • 2 ears fresh corn, kernels cut off the cob (save the cobs if you want extra corn flavor)
  • 2–3 medium potatoes, peeled and diced (or leave skins on if you like it rustic)
  • 1 (15 oz) can butter beans (or Lima/cannellini), drained and rinsed
  • 2½–3 cups beef stock (add more as needed)
  • 2–3 cups pulled pork (smoked or low-n-slow), plus a little of the pan juices if you have them
  • 1–2 tbsp Worcestershire
  • 1–2 tsp hot sauce (optional, to taste)
  • Salt & black pepper, to taste

Stew Seasoning

  • 1 tsp smoked paprika
  • 1 tsp chili powder (optional, for a deeper red)
  • ½ tsp ground cumin (optional)
  • ½ tsp red pepper flakes (optional)

Finish & Garnish

  • Juice of 1 lime (plus wedges for serving)
  • Fresh cilantro
  • Fresh jalapeño slices

Jalapeño Cheddar Skillet Cornbread

  • 1 cup self-rising cornmeal
  • 1 cup self-rising flour
  • 2 eggs
  • 1 cup buttermilk (or whole milk)
  • ¼ cup butter, cold and diced small (plus 1–2 tbsp butter for the skillet)
  • 1 cup sharp cheddar, shredded
  • 1 jalapeño, diced (plus a few slices for the top if desired)
  • Fresh cracked black pepper (optional)

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directions

Pull the Grease (Optional but Worth It)

  1. If your pulled pork came in a pan full of grease, spoon off the top layer of fat while it’s cold.
  2. If the pork is warm, let it settle for a minute and skim off as much fat as you can.

Build the Stew

  1. Heat a Dutch oven over medium heat and sauté the onion in a little oil until softened.
  2. Add the garlic and cook for about 30 seconds, just until fragrant.
  3. Stir in the potatoes, corn, beef stock, Worcestershire, smoked paprika, and any optional seasonings. Bring to a simmer.
  4. Simmer uncovered for 20–30 minutes, or until the potatoes are tender, stirring occasionally. If using the corn cobs, add them during this step for 10–15 minutes, then remove.
  5. Stir in the butter beans and pulled pork. Simmer another 10–15 minutes.
  6. Taste and adjust with salt, pepper, Worcestershire, hot sauce, or additional stock if needed.
  7. Finish with fresh lime juice just before serving and garnish with cilantro and fresh jalapeño slices.

Jalapeño Cheddar Skillet Cornbread

  1. Preheat the oven to 400–425°F (400°F if your oven runs hot).
  2. Place a cast iron skillet in the oven while it preheats.
  3. In a mixing bowl, whisk together the eggs and buttermilk. Stir in the cornmeal and flour until just combined.
  4. Fold in the shredded cheddar and diced jalapeño.
  5. Add the cold diced butter and gently stir to distribute without overmixing. The little butter pockets are the magic.
  6. Carefully remove the hot skillet, add 1–2 tablespoons butter, and swirl to coat the pan.
  7. Pour the batter into the skillet immediately. It should sizzle.
  8. Bake for 20–25 minutes, until golden brown and set in the center. Let rest 5–10 minutes before slicing.

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Tennessee Tastebuds Tip

The spice measurements are a starting point. Around our kitchen we usually measure from the heart. Taste as you go and adjust until it feels right to you.

Kitchen Notes

You don’t need a smoker for this one. “Low-n-slow” can be smoked, oven-roasted, or crockpot pork—anything tender and pullable works great in this stew. The corn cobs are optional, but simmering them in the broth adds a subtle sweetness that makes the stew even richer.

© 2026 Tennessee Tastebuds · Nathan Walker