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

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!”