Brunswick stew recipe

This was my mom’s basic recipe (when she wasn’t doing the full hogs head thing)

My brother who makes this says it needs more sugar. I would pay more attention to the ingredients and use best judgement on ratios. Also “creamed corn” means canned corn kernels.

This was written in the 60s in a small town and there was probably only one option in the store in “small bottle” sizes for example.

You could add the various ingredients in steps as it cooks to get the flavor and consistency you want.

It should be smooth and creamy with only kernels of corn showing through here and there.

No big chunks of tomatoes and for my taste resist any recipe that has butter beans or chunks of veggies like potatoes.

We had Brunswick Stew really often. Any kind that isn’t creamy or chunky versions with butter beans etc is like “tomatoes in gumbo” to me. No bueno.

And as you probably know, stir stir stir the whole time.