Beans and Corn Bread Cobbler

Name: Beans and Corn Bread Cobbler
Yield: Serves 8
Cuisine: United States
Ingredients: Fine sea salt and Freshly ground black pepper; 1½ cups yellow cornmeal; ½ cup unbleached (all-purpose) flour; ¼ cup granulated sugar; 2 tablespoons unsalted butter, melted; 2 cups buttermilk; ½ teaspoon baking soda; 2 large eggs, lightly beaten; 1 teaspoon Freshly ground black pepper; 1 tablespoon chopped fresh sage; 2 large garlic cloves, minced; 1½ cups cubed (½-inch pieces) sweet onions; 6 slices thick-cut applewood smoked bacon, cut into ¼-inch pieces; 2 tablespoons olive oil; 6 tablespoons brown sugar; 1 tablespoon chopped fresh thyme; 1 cup chicken stock; 1 cup cubed (½-inch pieces) tomatoes; 4 cups cooked butter beans; 2 teaspoons fine sea salt; 2 teaspoons baking powder, preferably aluminum-free

Preparation info

Serves
8

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

A catchy tune called “Beans and Corn Bread” pops into my head whenever we prepare this dish. It’s one of those songs that once you hear it, it sticks. Like the song, this meal is one that sticks too . . . to your ribs. Soft butter beans, smoky bacon, and sweet, tender corn bread make me want to sing, “Beans and corn bread–outta sight!”

Ingredients

For the Beans

2 tablespoons olive oil
6 slices thick-cut applewood smoked bacon, cut into ¼-inch pieces
1½

Americas
United States
Dinner

Method

Position a rack in the middle of the oven and preheat the oven to 400°F.

To prepare the beans: Put the olive oil and bacon in a 10-inch cast-iron skillet and cook over medium-high heat