Beans and Corn Bread Cobbler

Preparation info
  • Serves


    • Difficulty


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!”


For the Beans

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


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