Southern Beans and Skillet Cornbread

Southern Beans and Skillet CornbreadA warm, hearty Southern-style meal featuring creamy beans with smoky ham and golden homemade cornbread.Southern BeansIngredients1 lb (450 g) dried Great Northern or navy beans1½ cups diced cooked ham or smoked ham hock1 medium onion, diced2 carrots, diced2 celery stalks, diced3 cloves garlic, minced6 cups chicken broth2 cups water, as needed1 teaspoon dried thyme1 teaspoon smoked paprika½ teaspoon black pepper1 bay leafSalt to taste1 tablespoon olive oilInstructionsRinse the beans and soak them overnight in plenty of water. Drain before cooking.Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softened.Add the garlic and cook for another 30 seconds.Stir in the beans, ham, chicken broth, thyme, smoked paprika, black pepper, and bay leaf.Bring to a boil, then reduce the heat to low. Cover and simmer for about 1½–2 hours, stirring occasionally, until the beans are tender and the broth becomes creamy.Add a little water during cooking if the beans become too thick. Remove the bay leaf and season with salt to taste.Cast-Iron Skillet CornbreadIngredients1 cup yellow cornmeal1 cup all-purpose flour1 tablespoon baking powder½ teaspoon salt2 tablespoons sugar, optional1 cup buttermilk2 large eggs¼ cup melted butter2 tablespoons butter or oil for the skilletInstructionsPreheat the oven to 425°F (220°C).Place a 10-inch cast-iron skillet in the oven while it heats.In a bowl, combine the cornmeal, flour, baking powder, salt, and sugar.In another bowl, whisk together the buttermilk, eggs, and melted butter.Pour the wet ingredients into the dry ingredients and stir just until combined.Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter or oil and swirl it around the bottom.Pour in the batter. Bake for 20–25 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.Let it rest for about 5 minutes before slicing.Serving: Spoon the hot, creamy beans into bowls and serve with a generous wedge of warm cornbread. A little butter or honey on the cornbread makes it even better.