It’s been a zillion years since I last ate at Casey’s Tavern, but I have fond memories that my partner Jan and I used to love a meal that they served there, a beany stew served on top of cornbread. I don’t think it’s on the menu there anymore, but once upon a time it was warm and wonderful.
This recipe isn’t very similar to the stew at Casey’s, but I was thinking of that stew when I invented it. I named it Tavern Stew in appreciation of the meal that we used to enjoy at Casey’s. It is warm and filling — lovely, nourishing food for a cold day.
Tavern Stew with Cornbread - easy, gluten-free, dairy-free, warm on a cold day
- 1 1/2 cups cornmeal
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1-2 eggs
- 1 1/2 cups of water mixed well with a tablespoon of tahini or other nut-butter and 1 1/2 tablespoons of cider vinegar
- 1 cup uncooked lentils brown or green ones
- 3 cups water
- 1-2 cups frozen chopped greens such as kale or spinach or 4-6 cups of chopped fresh greens
- 2 tablespoons soy sauce or tamari or make it soy-free by using half a teaspoon of salt
- 2-3 tablespoons olive oil or canola oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 cup frozen corn optional
- Preheat oven to 375 degrees.
- In a mixing bowl, mix all cornbread ingredients.
- Pour into a greased 8x8 inch or 9x9 inch square pan.
- Bake for 25 minutes.
- When the cornbread is ready, cut it into nine squares, like a tic-tac-toe board. If you are not going to serve it right away, stand them on end so that air can circulate around them -- otherwise if they sit in their pan they will get soggy from condensation.
- While the cornbread bakes, put the lentils and water in a pot. Heat to boiling, then reduce heat to medium. Let cook for 15-20 minutes, until the lentils are tender. Add the rest of the stew ingredients and stir.
- For each serving, put two squares of cornbread on a plate. Ladle a big scoop of stew on top. Yum!