Crockpot Creamy Bratwurst Stew and Honey Cornbread Muffins

Crockpot Creamy Bratwurst Stew
4 medium potatoes, cubed
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 C chopped onion
1 chopped green pepper
2 lbs bratwurst, casings removed and cut into bite sized pieces
½ C chicken broth
Salt and pepper to taste
Italian seasoning to taste
2 C half and half
3 Tbsp cornstarch

In a crockpot, combine the potatoes, carrots, celery, onion and green pepper. Top with bratwurst slices. Combine the broth, salt, Italian seasoning and pepper; pour over top. Cover and cook on low for 6-8 hours or until vegetables are tender and sausage is no longer pink. Stir in half and half. Combine cornstarch with some of the hot liquid from the crockpot until smooth and stir into stew. Cover and cook on high for 30 minutes more or until the gravy is thickened.


Honey Cornbread Muffins
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Preheat oven to 400 degrees. In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes or until golden.