Hearty Mississippi Red Bean and Cornbread Casserole

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A rich baked casserole featuring tender red beans simmered with smoky bacon and spices, topped with a savory cornbread crust. This Southern American-inspired vegetarian recipe, ready in about 165 minutes, pairs dry red kidney beans, water, bacon strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dry red kidney beans
• 4 cups water
• 4, chopped bacon strips
• 1 large, diced yellow onion
• 2, diced celery stalks
• 1 medium, diced green bell pepper
• 3 minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 1 cup milk
• 2 large eggs
• 1/4 cup melted unsalted butter

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Instructions

1. Step 1: Rinse 1 cup dry red kidney beans and soak in water overnight or quick soak by boiling in 4 cups water for 2 minutes, then letting stand for 1 hour. Drain.
2. Step 2: In a large pot over medium heat, cook 4 chopped bacon strips until crisp, about 6 minutes. Remove bacon and set aside, leaving drippings in pot.
3. Step 3: Add 1 large diced yellow onion, 2 diced celery stalks, 1 medium diced green bell pepper, and 3 minced garlic cloves to the pot. Sauté in bacon drippings for 5-6 minutes until vegetables soften and are fragrant.
4. Step 4: Add soaked beans back to pot along with 4 cups water, 1 tsp smoked paprika, 1/2 tsp cumin, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, reduce heat, cover, and simmer for 1.5 to 2 hours until beans are tender and liquid thickens.
5. Step 5: Preheat oven to 375°F. In a mixing bowl, whisk together 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, and 2 tbsp granulated sugar.
6. Step 6: In another bowl, beat 2 large eggs with 1 cup milk and 1/4 cup melted unsalted butter. Combine wet and dry ingredients until just incorporated.
7. Step 7: Stir cooked beans and vegetables into a 9x13-inch baking dish, spreading evenly. Crumble cooked bacon over beans.
8. Step 8: Pour cornbread batter evenly over bean mixture. Bake uncovered for 30-35 minutes until cornbread is golden brown and a toothpick inserted in center comes out clean.
9. Step 9: Let rest 5 minutes before serving hearty slices of the casserole.