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Heat a large skillet with 2 tablespoons of avocado or olive oil and 1-2 Tablespoons butter until very hot. Lower the heat to medium and saute 6 cups bread cubes (I use Udi’s bread to make them gf), toss often until nicely browned, 10 mins.  Sprinkle generously with salt and pepper.  





Red Beans and Cornbread – Online Potluck of Recipes!

In honor of the upcoming National Cornbread Festival in South Pitsburgh, Tennessee, I’ve teamed up with Martha White and some of my blogging friends to have us a big old online potluck!

This will be my third year judging the Cornbread Festival and it has become an event I look forward to all year long. I love tasting all of the wonderful recipes home cooks like you have come up with. If you haven’t considered entering a recipe, I hope you will. It’s easy to do and I happen to know for a fact that y’all are some of the best cooks around! For complete details on how to enter, please click here. The deadline is February 28th, so fire up those ovens!

Below is the dish I’m bringing so make sure you grab the recipe, and at the bottom you’ll see a whole passel of other wonderful dishes so be sure and visit their blogs to gather up more yummy recipes for your family’s collection. 

You’ll need: Red Beans (leftover or in a can), Chopped Green Chilies, Diced Tomatoes, Polish Sausage, and a package of Martha White Sweet Yellow Cornbread and Muffin mix.

Seasonings are really up to you on this. A little bit of dry cajun seasoning would be great. I used a tablespoon of Seasoned Salt and 1/2 teaspoon of garlic powder.

You’ll also need the ingredients the mix calls for on the package

 To get started, dice up about 2 cups of polish sausage and brown it in a skillet over medium heat.

Add in all other ingredients.

Add in your seasonings.

Whoa! Who turned the lights down?

Bring this to a boil while stirring constantly, then reduce to a simmer and allow to cook for about ten minutes, until it cooks down some, stirring every now and then.

Mix up your cornbread mix according to package directions.

Pour over top of skillet.

Bake at 400 for 17-20 minutes, or until lightly golden on top.

Get my recipe below and be sure and visit all of my other friends who are cooking up dishes for our online potluck!

Other Recipes We’re Sharing Today:

Add a Pinch: Tomato Basil Soup with Cornbread Croutons

Melissa’s Southern Style Kitchen: Cornbread and Sausage Quiche

Mississippi Kitchen: Cheeseburger Stuffed Cornbread

Mommy’s Kitchen: Chili Cornbread Skillet

Southern Bite: Mom’s Mexican Cornbread

Sugar & Spicy by Celeste: Buffalo Chicken Cornbread with Blue Cheese Salad

Syrup & Biscuits: Peachy BBQ Chicken and Cornbread Skillet

The Country Cook: White Chicken Chili with Cornbread Dumplings

Southern Pantry: Monte Cristo Cornbread Skillet


  • 2 cups chopped polish sausage
  • 16 ounce can red beans, undrained (Can substitute kidney beans)
  • 15 ounce can diced tomatoes, undrained
  • 4 ounce can chopped green chilies
  • 1 tablespoon Season All (Seasoned Salt)*
  • 1/2 teaspoon garlic powder*


  1. In iron (or regular) skillet, brown sausage over medium heat. Add beans, tomatoes, and chilies, and spices. Stir.
  2. Bring just to a boil and then reduce heat and simmer about ten minutes, or until thickened.
  3. Prepare cornbread mix according to package directions. Pour mix over top of skillet. Bake at 400 for 17-20 minutes, or until lightly golden on top.
  4. *Have fun and customize your spices! Suggestions are Cajun seasoning, your favorite dried herbs, cumin, or even chili powder.


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