I was thinking of the National Cornbread Festival in South Pitsburgh, Tennessee today so I decided to post my recipe for Red Beans and Cornbread!
Christy Jordan the founder of Southern Plate has judged the Cornbread Festival in the past and I know she always looked forward to it.. It’s so much fun tasting all of the wonderful recipes home cooks like you have come up with. If you haven’t considered entering a recipe, I hope you will. It’s easy to do and when it starts up again I hope you will consider it. For complete details on how to enter the cook out once its open again, please click here.
Below is the Red Beans and Cornbread dish Christy made one year and it is delicious, so make sure you grab the recipe below in the printable recipe card.
- Red Beans (leftover or in a can)
- Chopped Green Chilies
- Diced Tomatoes
- Polish Sausage
- Package of Martha White Sweet Yellow Cornbread and Muffin mix.
Seasonings are really up to you on this. A little bit of dry cajun seasoning would be great. I used a tablespoon of Seasoned Salt and 1/2 teaspoon of garlic powder.
You’ll also need the ingredients the mix calls for on the package 🙂
To get started, dice up about 2 cups of polish sausage and brown it in a skillet over medium heat.
Add in all other ingredients.
Add in your seasonings.
Whoa! Who turned the lights down?
Bring this to a boil while stirring constantly, then reduce to a simmer and allow to cook for about ten minutes, until it cooks down some, stirring every now and then.
Mix up your cornbread mix according to package directions.
Pour over top of skillet.
Bake at 400 for 17-20 minutes, or until lightly golden on top.
- 1 Package Martha White Sweet Cornbread Mix plus ingredients on pkg to make it
- 2 cups chopped polish sausage
- 16 ounce can red beans undrained (Can substitute kidney beans)
- 15 ounce can diced tomatoes undrained
- 4 ounce can chopped green chilies
- 1 tablespoon Season All Seasoned Salt*
- 1/2 teaspoon garlic powder*
- In iron (or regular) skillet, brown sausage over medium heat. Add beans, tomatoes, and chilies, and spices. Stir.
- Bring just to a boil and then reduce heat and simmer about ten minutes, or until thickened.
- Prepare cornbread mix according to package directions. Pour mix over top of skillet. Bake at 400 for 17-20 minutes, or until lightly golden on top.
*Have fun and customize your spices! Suggestions are Cajun seasoning, your favorite dried herbs, cumin, or even chili powder.
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