.png?mw=200&mh=200){kind=logo}
ALL OF THE BEANS.
.png){kind=logo}
BUSH’S® Slow-Cooked N’ Savory Cornbread Skillet
Weeknight dinner alert! This Southern comfort recipe perfectly combines slow-cooked pintos with crunchy, buttery cornbread. Prepared in a one-pan skillet, it’s easy to make and even easier to clean up afterwards.
- Prep Time
20 Mins
- Cook Time
30 Mins
- Serves
6
Ingredients
- 1 pkg (14 oz.) smoked sausage link, cut into one-inch coins
- 1 can (15.0 oz.) Bush’s® Slow-Cooked N’ Savory Pinto Beans
- 1 box (8.5 oz.) cornbread / corn muffin mix
- 2 T. butter, melted
- 1/2 cup milk
- 1 large egg, beaten
- 1 cup shredded sharp cheddar cheese, divided
Cooking Instructions
- 1HEAT
Preheat oven to 400’F.
- 2BROWN
In a 10-inch skillet, brown sausage coins.
- 3COMBINE
Add beans, stir to combine
- 4SIMMER
Simmer on low while assembling the cornbread
- 5MIX
In a mixing bowl, whisk together corn muffin mix, melted butter, milk, egg until combined. Stir in ½ cup of cheese.
- 6BAKE
Pour cornbread into a greased 10- inch cast iron skillet, top with beans and sausage mixture. Cover skillet with aluminum foil and bake for 15 minutes. Remove foil, continue baking for 10-15 minutes or until golden brown.
- 7ZHUZH
Top with remaining ½ cup cheddar cheese and serve.
- 8TIPS
9x9 pan or pie plate can be used instead of skillet. Adjust cooking time if needed.