cornbread go with Beans

I was thinking of the National Cornbread Festival in South Pittsburgh, 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.

Why You’ll Love This Recipe

This Red Beans and Cornbread recipe is a delightful blend of flavors that will transport you to the heart of Southern comfort food. It’s hearty, satisfying, and brings a touch of nostalgia with every bite. Whether it’s for a family dinner or a casual get-together, this dish is sure to please everyone at the table.

Kitchen Equipment You’ll Need

• Iron skillet or regular skillet
• Mixing bowl
• Oven

Ingredients

• 1 Package Martha White Sweet Cornbread Mix (plus ingredients on package 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

1. In an iron (or regular) skillet, brown the sausage over medium heat. Add beans, tomatoes, chilies, and spices. Stir to combine.
2. Bring the mixture just to a boil, then reduce the heat and let it simmer for about ten minutes, or until thickened.
3. Prepare the cornbread mix according to package directions. Pour the mix over the top of the skillet mixture. Bake at 400°F for 17-20 minutes, or until lightly golden on top.

Tips for Success

For best results, ensure that the sausage is properly browned to enhance its flavor. Also, make sure the mixture thickens adequately before adding the cornbread mix to avoid a watery base.

Additional Tips or Variations

Feel free to add a sprinkle of shredded cheese on top of the cornbread before baking for an extra cheesy crust. You can also substitute the Polish sausage with turkey sausage or a vegetarian option for a different twist.

Nutritional Highlights (Per Serving)

This recipe is rich in protein from the beans and sausage, providing a hearty and balanced meal. It’s also a good source of fiber and essential vitamins from the tomatoes and chilies.

Frequently Asked Questions (FAQ)

• Can I use a different type of sausage? Yes, you can use any sausage of your choice, including turkey or vegetarian sausages.
• What if I don’t have an iron skillet? A regular skillet will work just fine for this recipe.
• Can I make this recipe ahead of time? Absolutely! You can prepare the sausage and bean mixture in advance, then add the cornbread topping and bake when ready to serve.

Conclusion

This Red Beans and Cornbread recipe is a delightful dish that’s both easy to make and incredibly rewarding to eat. I invite you to try this recipe and share your experiences. Whether you’re a seasoned cook or just starting out, I’m sure you’ll find this dish as enjoyable to make as it is to eat!