Red Beans and Cornbread
Dig into a Southern favorite with red beans and cornbread. Savory, slow-cooked red beans with a side of fluffy, golden cornbread make for a cozy and satisfying meal.
A Quick Look At The Recipe
- Recipe Name: Red Beans and Cornbread
- Ready In: 150 minutes
- Serves: 4
- Main Ingredients: Martha White Sweet Cornbread Mix, chopped polish sausage, can red beans, can diced tomatoes, can chopped green chilies, Season All, garlic powder*
- Why You'll Love It: Red Beans and Cornbread is a quick and easy dish with a classic Southern flavor! Make it up in your favorite skillet today!
You can’t beat a good old-fashioned skillet of red beans and cornbread for some down-home comfort food. This Southern favorite brings together savory, slow-cooked red beans and fluffy, golden cornbread in one easy dish. It’s perfect for those evenings when you want something hearty and delicious without a lot of fuss.
Making this meal is super simple, and the smells that fill your kitchen are amazing. The beans cook up nice and tender, soaking up all those great spices, while the cornbread bakes on top, getting crispy and golden. This skillet dish isn’t just a meal—it’s a taste of Southern comfort that’ll make everyone around the table feel right at home.
For another delicious cornbread-topped meal, don’t miss my Cornbread Chicken Pot Pie!
What You’ll Need to Make Red Beans and Cornbread:
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 (and all the ingredients this mix calls for on the package!)
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.
How to Make Red Beans and Cornbread:
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.
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.
Serve your delicious skillet red beans and cornbread with a dollop of sour cream and some fresh tomatoes!
Enjoy!!
More Recipes You’ll Love:
Dixie Cornbread with Buttermilk
Ingredients
- 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*
Instructions
- 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.
*Drools down front of shirt..
Looks good! Bet dad would love it.
~giggles~ Wipe the drool off your chin Bill! Let me know what he thinks if you get a chance to try it!!
Serve that with pickled onions and you’re good to go! If you put some on your head your tongue will beat your brains out trying to get to it. It’s that good!
Hearty, filling and delicious, that makes it a triple threat recipe! Thanks Chrisy!
One of my favorite ways to eat cornbread is with beans. This totally works for me. And with the added sausage, it just takes it over the top. Love. Love. Love.
Think my husband would love this. Great looking recipe.
Christy,
What a great looking dish! I enjoyed participating in this potluck with you.
Oh, that looks so good! Definitely giving this one a try.