cornbread go with Beans

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.


  • 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*


  • 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.
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