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

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.

*Have fun and customize your spices! Suggestions are Cajun seasoning, your favorite dried herbs, cumin, or even chili powder.

    Nutrition

    Calories: 330kcal
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    64 Comments

    1. Made it and liked it. I had two problems. I used Lawry’s Seasoned Salt ’cause that’s what was in the cupboard. The dish was too salty. Perhaps Season All is less salty. Next time I’ll cut down on the Lawry’s and add a little chili powder. I used a 10″ iron skillet and there wasn’t enough corn bread batter to cover the entire dish. I added the corn bread mix while it was still bubbling. I think I should have taken it off the burner and let calm down a little. Then, maybe I could have spread it around a little. The nice thing about this is you can be creative. Might try it with hot Italian sausage next time.

      Certainly it was good enough to make again.

    2. Hey Christie!

      Trying this recipe tonight and was wondering what size iron skillet did you use?

      Thanks…..

    3. I stuck to the recipe as written and was VERY pleased with the results. I used a non-stick skillet that is oven friendly and had no issues. It was delicious and my roommate who is normally reluctant to things like chilles, peppers, etc., ate it and loved it. It’s a keeper!!

    4. This is my husbands favorite recipe and I have to make it for him at least once a week now. I normally make a double batch and give my neighbors some too 🙂 The only thing I do different is I use a can of diced tomatoes with garlic and onion already in it. I DO NOT add any seasonings….but….I do add a BIG handful (or 2 ) of shredded cheese to the meat mixture before I pour the cornbread mix on top 🙂

    5. I made this for dinner last night using Conecuh sausage. It was delicious and my husband loved it too. He knows if it’s a Christy recipe then it’s going to be good! Thanks, Christy!

    6. I made this today for our church potluck. It was a hit, no leftovers for supper tonight. I cooked it my iron skillet but I baked it in my 9×9 square glass pan after topping it with the cornbread mixture. It came out perfect. I changed it up for easy traveling because of the snug fitting lid and the insulated carrier with heated packet. My husband loved it and was actually disappointed about no leftovers. Next time I make it I’m sure he will enjoy it even more cooked and baked in our iron skillet. I also carried your Seven Layer Salad (Southern Plate Book recipe) and the Chocolate Velvet Cake which I made in a 9×13 pan for easy traveling. All a was big hit in the Fellowship hall. Thanks Christy

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