Crock Pot Beans and Cornbread
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The Seasoned Mom · by Blair Lonergan★ 5.0 (1)

Crock Pot Beans and Cornbread

NUTRITION · PER SERVING1220M COOK
CAL 28%·PRO 60%
CARBS 66G48% OF CAL
5G FIBER56G OTHER5G TOTAL SUGAR
FAT 19G31% OF CAL
8G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Slow-cooked pinto beans with ham, vegetables, and warm spices, served alongside cornbread. Hearty, traditional, and deeply flavorful—a comfort meal from the American South.

mainsoutherncasserolebeansporkgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 lb. dried pinto beans
  • Cold water
  • 4 cups low-sodium chicken broth
  • 1 smoked ham hock ((about 10-12 ounces))
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced or grated
  • 1 dried bay leaf
  • 1 fresh thyme sprig ((or about ½ teaspoon dried thyme))
  • Kosher salt and ground black pepper, to taste
  • Optional, for serving: chopped fresh herbs (such as thyme or cilantro), chopped raw onion, chow-chow, sour cream, or grated cheese
  • 2 cups white or yellow self-rising cornmeal mix ((not plain cornmeal))
  • 2 eggs ((or 1 extra-large egg))
  • 1 ½ cups whole buttermilk, well shaken
  • ¼ cup (½ of a stick) salted butter, melted ((use unsalted butter if you prefer a less-salty cornbread))
  • 2 tablespoons vegetable oil or bacon grease, for coating the skillet
PREP
20M
SODIUM
1510MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.