Red Beans and Cornbread

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red beans and cornbread

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.

ingredients for red beans and cornbread

Recipe Ingredients:

  • 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 🙂

Brown sausage in skillet

 To get started, dice up about 2 cups of polish sausage and brown it in a skillet over medium heat.

Add other ingredients

Add in all other ingredients.

Add seasonings to skillet

Add in your seasonings.

Whoa! Who turned the lights down?

Bring to a boil then simmer

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 cornbread batter

Mix up your cornbread mix according to package directions.

Pour batter over the top of the skillet

Pour over top of skillet.

Bake at 400 for 17-20 minutes, or until lightly golden on top.

red beans and cornbread



Red beans and cornbread (recipes with Jiffy cornbread).

Red Beans and Cornbread

Red Beans and Cornbread is a quick and easy dish with a classic Southern flavor! Make it up in your favorite skillet today!
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Course: Appetizer
Cuisine: American
Keyword: beans, cornbread
Servings: 4
Calories: 330kcal


  • 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.


    Calories: 330kcal
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    1. Hi Christy. I finally tried this recipe this week and it was terrific. My husband hasn’t stopped raving about it, (and enjoying the leftovers).

      I used a whole package, (14 oz), of Smithfield Smoked Spicy Andouille Sausage, since we like a bit of heat and spice. So, I added an extra can of beans (I used one can light red kidney beans and one can dark red kidney beans). After cooking it in my nonstick pan on the stove, I poured it into a 9 x 13 casserole dish and then topped it with two packages of corn bread to make sure I had enough to cover it all. It came out perfect.

      Thanks for another great recipe, Christy!

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