The Best Ham and Bean Soup with Cheat Cornbread: A Comforting Classic

Introduction: A Warm Embrace in a Bowl

Have you ever wondered what makes a meal truly comforting? Is it the warmth that spreads through your body with each spoonful, or the memories it evokes of simpler times? Perhaps it’s the way it brings people together, encouraging conversation and laughter around the dinner table. Our Ham and Bean Soup with Cheat Cornbread might just hold the answer to these questions. Join us as we explore this classic dish that’s been warming hearts and homes for generations.

The Perfect Pairing: Ham and Bean Soup Meets Cornbread

There’s something magical about the combination of ham and bean soup with cornbread. It’s a match made in comfort food heaven, offering a perfect balance of flavors and textures that satisfy both the palate and the soul. The rich, hearty soup, studded with tender beans and savory ham, finds its ideal companion in the sweet, crumbly cornbread. Together, they create a meal that’s greater than the sum of its parts.

Ingredients: Simple Yet Satisfying

For the Ham and Bean Soup:

• 1 pound dried navy beans, soaked overnight
• 1 ham hock or 2 cups diced ham
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

For the Cheat Cornbread:

• 1 box Jiffy Corn Muffin Mix
• 1/3 cup milk
• 1 egg
• 1/4 cup melted butter
• 1/4 cup honey

How to Make: Step-by-Step Instructions

Ham and Bean Soup:

1. Drain and rinse the soaked beans.
2. In a large pot, combine the beans, ham hock (or diced ham), onion, carrots, celery, and garlic.
3. Pour in the chicken broth and add bay leaves and thyme.
4. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until beans are tender.
5. Remove the ham hock (if using) and shred the meat, returning it to the pot.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

Cheat Cornbread:

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the Jiffy mix, milk, egg, melted butter, and honey.
3. Stir until just combined – don’t overmix!
4. Pour the batter into a greased 8-inch square baking pan.
5. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Helpful Tips: Elevating Your Soup and Cornbread Game

1. Soak your beans overnight to reduce cooking time and improve digestibility.
2. For a creamier soup, mash some of the beans against the side of the pot while cooking.
3. Save your Parmesan rinds and toss one into the soup while it simmers for added depth of flavor.
4. Let your cornbread cool for 5-10 minutes before cutting to prevent crumbling.
5. Brush the top of your cornbread with honey butter right after baking for a glistening, sweet finish.

Substitutions and Variations: Making It Your Own

• Beans: While navy beans are traditional, great northern beans or cannellini beans work well too.
• Meat: No ham? Try using smoked turkey legs or even bacon for that smoky flavor.
• Vegetarian option: Skip the meat and use vegetable broth, adding smoked paprika for depth.
• Cornbread add-ins: Try adding jalapeños, cheddar cheese, or corn kernels to your cornbread batter.
• Gluten-free: Use a gluten-free cornbread mix and ensure your broth is gluten-free.

Frequently Asked Questions

Q: Can I make this soup in a slow cooker? A: Absolutely! Place all soup ingredients in your slow cooker and cook on low for 8-10 hours or high for 4-6 hours.

Q: Do I really need to soak the beans overnight? A: While not absolutely necessary, soaking beans reduces cooking time and can make them easier to digest. If you forget, you can use the quick-soak method: boil beans for 2 minutes, then let them sit for 1 hour before cooking.

Q: Can I freeze this soup? A: Yes! This soup freezes beautifully. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months.

Q: My soup is too thick/thin. How can I adjust it? A: For thicker soup, mash some beans or add a cornstarch slurry. For thinner soup, add more broth or water.

Q: Can I make the cornbread ahead of time? A: Yes, you can make the cornbread a day in advance. Wrap it tightly and store at room temperature. Reheat in a 300°F oven for 10 minutes before serving.

Storage Instructions: Keeping the Comfort Alive

Ham and Bean Soup:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Cheat Cornbread:

• Room temperature: Store in an airtight container for 1-2 days.
• Refrigerator: Wrap tightly and store for up to 1 week.
• Freezer: Wrap individual pieces in plastic wrap and aluminum foil, then freeze for up to 3 months.

Conclusion: More Than Just a Meal

As we come full circle, we return to the questions posed at the beginning of our culinary journey. What makes a meal truly comforting? The answer, as revealed through our exploration of Ham and Bean Soup with Cheat Cornbread, is multifaceted. It’s the warmth that spreads through your body, the memories it evokes, and the way it brings people together. This classic combination embodies all these aspects of comfort food, offering not just sustenance, but a sense of home, history, and happiness. In each spoonful of soup and every crumb of cornbread, we find the essence of what makes cooking and sharing meals such a fundamental part of the human experience.