Red Beans and Cornbread
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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.
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.
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.
Wonder if you could use Andouille sausage? Instead of Polish Sausage or would it be too spicy?
You could use it, especially if you like a little more spice!
Looking forward to seeing you at the cornbread festival.
I am looking forward to seeing you as well Kay!!
really like this recipe
Thank you!!
Just made your Tamale Pie recipe a few days ago. So good & so easy! I’ll definitely be giving this one a try soon.
I hope you enjoy this one as well Nancy!
I bet if you used the Ranch Style beans with a little hamburger along with the smoked sausage you could almost smell the campfire.
Let us know if you try it Karen!! 🙂
oops, looks like you forgot to add the cornbread ingredients to the recipe 🙂
Carol, She didn’t forget; she wrote prepare cornbread as directed on the package. If you would happen to get a different brand it does not always use the same ingredients.
Use the ingredients on whichever package you use Carol. 🙂
THIS sounds so AMAZING! I know what I am going to do with some of the pot of red beans that I have cooking as I type. You know you always have leftover beans as you just can’t cook a little pot of beans or soup. Thanks Christy for another GOOD ONE so warm to the ol’ tummy. Can’t get better than beans and cornbread.
I hope you like it Marsha!! And you are so right, I don’t think there is such a thing as a small pot of beans.