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.
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.
I do find that Season All is less salty, so next time I would adjust accordingly as you have planned. Glad you liked it overall though!
Hey Christie!
Trying this recipe tonight and was wondering what size iron skillet did you use?
Thanks…..
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!!
I am so glad to hear it was a hit Jenn!!
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 🙂
I am so glad he likes it so well!! It is a favorite of mine too!
What size iron skillet did you use.
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!
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
Oh my goodness, I am so glad to hear it was all a hit!!! Thank you for sharing!