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Vegetarian, Americas

Succotash with cornbread

Succotash is a Southern skillet dish of corn, lima beans and tomatoes cooked in butter, served with cornbread. It serves 4, takes 50 minutes, and is easy to make, at €2.60 per serving. The key is letting the vegetables' water evaporate uncovered so they brown instead of boiling.

Tonight, a Southern skillet of corn, lima beans and tomatoes in butter, with soft, buttery cornbread on the side.

Succotash with cornbread
Total time
50 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Succotash brings together the sweetness of corn, the creaminess of lima beans and the tang of tomatoes, all tied together by butter that coats the vegetables without drowning them. The diced pepper and onion stay slightly crisp, giving texture to a dish that could otherwise feel soft all the way through. It's a generous, colorful summer dish that smells like warm corn.

Alongside, the cornbread brings a dense, moist, slightly sweet crumb, perfect for soaking up the pan juices. Mon Chou likes this pairing for a meatless weeknight dinner that kids enjoy too, thanks to the corn and the soft bread. It also works well for a casual summer meal with friends, served warm straight from the table.

The ingredients

4 people

Frozen foods

  • Frozen corn 300 g
  • Frozen lima beans or edamame 250 g

Fruits and vegetables

  • Tomatoes 2
  • Red bell pepper 1
  • Onion 1
  • Chives 1 sprigs

Dairy

  • Butter 60 g
  • Milk 25 cl
  • Eggs 2

Pantry

  • Fine cornmealoften in the pantry 150 g
  • Flouroften in the pantry 100 g
  • Baking powderoften in the pantry 1 packet
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the cornmeal, flour, baking powder and salt, then add the milk, eggs and 30 g of melted butter.

    Mix with a spatula, just until the flour disappears.

  2. Pour the batter into a buttered pan and bake at 200°C. 25 min

    The bread is done when a knife blade comes out clean.

  3. Melt the remaining butter and cook the diced onion and pepper. 8 min

    Keep them a bit crisp.

  4. Add the corn and lima beans, then the diced tomatoes, and let cook. 10 min

    Don't cover, the water needs to evaporate so the vegetables can brown.

  5. Sprinkle with chives and serve with the warm cornbread.

    A drizzle of honey on the cornbread is a very Southern touch.

Our tips to get it right

  • Drain the frozen corn and lima beans well before adding them to the skillet, otherwise the extra thaw water will extend the cooking time.
  • Dice the tomatoes just before adding them so they keep their texture and don't release too much juice into the pan.
  • If your cornbread pan is dark metal, check it a bit before the 25 minute mark, it can brown faster than a light colored pan.

The variations

  • Swap the lima beans for chopped green beans for a version that's easier to find year round.
  • For a bit more kick, add a little sweet pepper or a pinch of smoked paprika to the skillet.
  • For kids, serve the cornbread with a drizzle of honey and cut back on the pepper in the skillet if needed.

What to serve it with

  • A lemony green salad
  • A glass of homemade iced tea
  • A fried egg on top

Storage

Succotash keeps 2 to 3 days in the fridge in a sealed container. Cornbread also keeps 2 days at room temperature, well wrapped, or can be frozen in slices. Reheat the skillet over low heat and warm the bread briefly in a toaster or a low oven.

Questions about this dish

Can you make succotash ahead of time?

Yes, you can cook the vegetable skillet a few hours ahead and reheat it gently before serving. Cornbread is best baked the same day, but it's still good reheated the next day.

Can lima beans be replaced with another vegetable?

Yes, frozen edamame work very well, and that's actually one of the recipe's options. Green beans or peas also work if you don't have lima beans.

Can cornbread be frozen?

Yes, you can freeze cornbread sliced in an airtight bag. Thaw the slices at room temperature, then warm them slightly before serving.

Why should the cornbread batter stay a bit lumpy?

Overmixing the batter develops the flour's gluten, making the bread denser and chewier. Stopping as soon as the flour disappears keeps the crumb tender and light.

How long does it take to make a succotash with cornbread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a succotash with cornbread?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a succotash with cornbread cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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