Ham and Okra Stew with Creamy Cornbread

This Ham and Okra Stew with Creamy Cornbread combines hearty flavors and textures, combining traditional Southern cooking elements for a soul-satisfying meal. Each component contributes a unique dimension to the dish, making it ideal for family dinners or a cozy evening meal. From the slow-simmered ham hocks to the velvety cornbread, every bite evokes warmth and comfort.

The stew begins with ham hocks—an often overlooked but richly flavorful cut. Simmered low and slow, these hocks release their savory essence into the broth, creating a profoundly satisfying base. Cooking the ham separately allows the flavors to fully develop while shredding the tender meat ensures every bite is infused with that smoky richness. The stew transforms into a robust, one-pot meal once the ham is reintroduced, along with okra, potatoes, and vegetables like onions, carrots, and celery.

Adding San Marzano tomatoes enhances the broth, balancing the richness of the ham with a touch of acidity and sweetness. Okra, a southern culinary staple, adds a subtle thickening element and texture, while the potatoes absorb all the beautiful flavors from the broth. The dish is seasoned with fragrant thyme, warming paprika, and two bay leaves, giving the broth aromatic depth. White wine vinegar brightens the dish, rounding out the richness. The result is a complex yet comforting stew, ideal for slow cooking and savoring.

No southern stew would be complete without cornbread, and this creamy version offers a rich and moist twist on the traditional version. By blending yellow corn kernels with milk into a smooth purée, the cornbread achieves a luscious texture that stays light and fluffy. Adding sour cream and eggs enriches the batter, ensuring each bite melts in your mouth. Baking the cornbread in a 9×13 pan allows easy slicing and produces soft, golden squares with just the right amount of crumb.

A touch of sugar adds sweetness, complementing the savory stew, while butter brings a satisfying richness to each bite. Whether served plain or with a drizzle of honey or a pat of butter, this cornbread is the perfect partner to soak up every drop of the flavorful broth.

Serving the Ham and Okra Stew alongside the creamy cornbread contrasts the hearty stew and the tender bread. Ladle the stew into bowls, ensuring each portion contains plenty of ham, vegetables, and broth. Placing a square of warm cornbread on the side invites diners to dip, scoop, or enjoy it on its own. A sprinkle of chopped parsley brightens the dish, adding color and freshness.

This delicious meal celebrates the best of Southern cooking—slow-cooked, hearty, and deeply satisfying. It’s perfect for whenever you need a dish that warms both body and soul. Whether you enjoy it fresh off the stove or as leftovers the next day, this combination of stew and cornbread promises to deliver the kind of comfort long after the meal.

Ham and Okra Stew with Creamy Cornbread

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

2

hours 

Total time

2

hours 

30

minutes

This Ham and Okra Stew with Creamy Cornbread is a hearty, Southern-inspired meal perfect for cozy dinners. The rich, flavorful broth, tender ham, and fresh vegetables pair beautifully with moist, buttery cornbread.

Ingredients

• For the Ham and Okra Stew

• 1 pound ham hocks

• 2 cups okra, sliced

• 2 medium potatoes, peeled and chopped

• 1 small onion, chopped

• 1 large carrots, chopped

• 1 stalk of celery, diced

• 1 can (28 oz.) San Marzano tomatoes

• 4 cups vegetable broth

• 2 bay leaves

• 3 sprigs of thyme

• 1 tablespoon paprika

• 2 tablespoons extra virgin olive oil

• 2 tablespoons white wine vinegar

• to taste, salt and ground black pepper

• for garnish, chopped parsley

• For the Creamy Cornbread

• 1 cup yellow cornmeal

• 1 cup yellow corn kernels

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/4 cup granulated sugar

• 1/2 cup sour cream

• 1 cup whole milk

• 1 tablespoon lemon juice, freshly squeezed

• 2 large eggs

• 1/2 cup unsalted butter, melted

Directions

• Brown the Ham Hocks:
  Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the ham hocks and brown them for about 5-7 minutes. Remove and set aside.
• Sauté the Vegetables:
  Add the onion, carrots, and celery. Cook until they start to soften, 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
• Simmer the Stew:
  Pour in the San Marzano tomatoes, vegetable broth, and white wine vinegar. Add the bay leaves, thyme, paprika, and season with salt and ground black pepper to taste. Bring the stew to a boil, then reduce the heat to low and simmer for 90 minutes until the ham hocks are tender.
• Shred the Ham and Finish:
  Once the ham hocks are tender, remove them from the pot and allow them to cool slightly. Shred the meat off the bones and return to the stew. Discard the bones. Stir in the okra and potatoes. Simmer for 40 minutes until the potatoes and okra are tender.
• Make the Cornbread Batter:
  Preheat the oven to 400°F (200°C) and grease a 9×13 pan.
  
  Blend the yellow corn kernels with milk until pureed and smooth. Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In another bowl, mix the sour cream, lemon juice, eggs, and melted butter. Fold in the corn-milk purée until combined.
• Combine and Bake:
  Pour the wet mixture into the dry ingredients and stir until just combined. Pour the batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Serve:
  Ladle the stew into bowls, ensuring each portion has a generous amount of ham, vegetables, and broth. Cut the creamy cornbread into squares and place a piece on the side of each bowl. Garnish with freshly chopped parsley.