Crock Pot Beans and Cornbread
User Reviews
5
2 reviews
Excellent
Crock Pot Beans and Cornbread
Report
Simple, hearty, and flavorful, beans and cornbread is a traditional meal that's been enjoyed throughout the south, southwest, and Appalachia for generations!
Share:
Ingredients
FOR THE BEANS:
- 1 lb. pinto beans dried
- water cold
- 4 cups chicken broth low-sodium
- 1 ham hock about 10-12 ounces, smoked
- 1 onion large, chopped
- 1 celery stalk, chopped
- 4 cloves garlic minced or grated
- 1 bay leaf dried
- 1 thyme or about ½ teaspoon dried thyme, fresh sprig
- kosher salt to taste
- ground black pepper to taste
- thyme chopped fresh herbs, chopped raw onion; for serving; optional
- cilantro
- onion
- chow-chow
- sour cream
- cheese
FOR THE CORNBREAD:
- 2 cups self-rising cornmeal mix not plain cornmeal, white or yellow
- 2 egg or 1 extra-large egg
- 1 ½ cups buttermilk whole, well shaken
- ¼ cup salted butter use unsalted butter if you prefer a less-salty cornbread, melted, half stick
- 2 tablespoons vegetable oil or bacon grease, for coating the skillet
Instructions
MAKE THE BEANS:
- Place beans in a large bowl or pot. Cover with cold water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
- Place the drained beans, broth, ham hock, onion, celery, garlic, bay leaf, thyme, and ground black pepper to taste in a 6-quart (or larger) slow cooker. Do not add salt at this time. Pour in enough cold water to cover the beans. Give everything a good stir.
- Cover the slow cooker with a lid. Cook the beans on HIGH for 4-5 hours, or on LOW for 8-10 hours, until tender. Season with about 1 teaspoon of salt during the final 1-2 hours of cooking time. Discard ham hock, bay leaf, and thyme sprig. Use the back of a spoon or a potato masher to mash some of the beans, thickening the broth. Taste and season with additional salt and pepper, if necessary.
MAKE THE CORNBREAD:
- Heat a 10-inch cast iron skillet in the oven while you preheat the oven to 450°F.
- In a large bowl, whisk or stir together the cornmeal, eggs, buttermilk, and melted butter. Stir just until combined; do not over-mix.
- Carefully remove the hot skillet from the oven. Add the oil to the hot skillet; spread to coat on the bottom and sides (I use a pastry brush for this).
- Pour the batter into the greased skillet.
- Bake until golden brown on top and a toothpick inserted in the center of the cornbread comes out clean, about 15 minutes.
SERVE THE BEANS AND CORNBREAD:
- Slice the cornbread into about 8-9 pieces. Ladle the beans into bowls and serve with cornbread for dipping, or place the cornbread on a plate and spoon the beans over top. Garnish with chow chow, herbs, and/or chopped onion.
Notes
- Stir the pot occasionally while the beans cook. This will help to break down them down a bit, distribute the starches, and prevent sticking.
- Smoked ham hocks can be quite salty, so wait to season the pot towards the end when you can give it a taste. Also, salting the beans too early in the cooking process can make them take longer to soften.
- The total amount of water necessary will vary. As a result, check the beans periodically as you stir them and add extra water to cover, if necessary.
- Garnish with fresh herbs (such as chopped parsley or thyme), a dash of hot sauce, pickled chow chow, a dash of vinegar, or a squeeze of fresh lemon juice for a bright finishing touch.
- Make sure that you're using self-rising cornmeal mix -- not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.
- Use full-fat buttermilk rather than a lower-fat alternative. The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
- Don’t over-mix the batter or it will become too dense, and you'll end up with dry cornbread.
Nutrition Information
Show Details
Serving
1/8 of the beans and cornbread
Calories
496kcal
(25%)
Carbohydrates
72g
(24%)
Protein
21g
(42%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
61mg
(20%)
Sodium
1003mg
(42%)
Potassium
1085mg
(23%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
441IU
(9%)
Vitamin C
5mg
(6%)
Calcium
262mg
(26%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1/8 of the beans and cornbread | |
| Calories | 496kcal | 25% |
| Carbohydrates | 72g | 24% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 1003mg | 42% |
| Potassium | 1085mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 262mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
