Ham Hock Bean Soup Cornbread (Printable)

Smoky ham hock simmered with beans and veggies, served alongside tender cornbread for a comforting meal.

# What You Need:

→ Ham Hock and Bean Soup

01 - 1 large smoked ham hock, approximately 1 pound
02 - 1 pound dried white beans, soaked overnight and drained
03 - 8 cups low-sodium chicken or vegetable broth
04 - 1 large yellow onion, diced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon smoked paprika
12 - Salt to taste
13 - 2 tablespoons olive oil
14 - 2 tablespoons fresh parsley, chopped for garnish

→ Cornbread

15 - 1 cup yellow cornmeal
16 - 1 cup all-purpose flour
17 - 1/4 cup granulated sugar
18 - 1 tablespoon baking powder
19 - 1/2 teaspoon salt
20 - 1 cup whole milk
21 - 2 large eggs
22 - 1/4 cup unsalted butter, melted and slightly cooled

# Directions:

01 - In a large Dutch oven or soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Add minced garlic and sauté for 1 minute more until fragrant.
03 - Add soaked beans, ham hock, bay leaves, thyme, black pepper, and smoked paprika. Pour in the broth and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until beans are tender and ham hock is falling apart.
05 - Remove the ham hock from the pot. Shred the meat, discarding skin and bone, and return the meat to the pot. Discard bay leaves.
06 - Taste and season with salt as needed. Simmer uncovered 10 to 15 minutes to thicken if desired. Stir in fresh parsley just before serving.
07 - Preheat oven to 400 degrees Fahrenheit. Grease an 8-inch square baking dish.
08 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
09 - In a separate bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry ingredients, stirring until just combined without overmixing.
10 - Pour batter into prepared baking dish. Bake 20 to 25 minutes, until golden and a toothpick inserted in the center comes out clean.
11 - Cool cornbread slightly before slicing. Serve hot soup in bowls with warm cornbread on the side.

# Expert Suggestions:

01 -
  • The ham hock does all the heavy lifting, transforming simple beans into something deeply savory and rich without any fuss.
  • Cornbread on the side means you get that tender, slightly sweet contrast that makes every spoonful feel like a celebration.
  • Everything comes together in one pot (well, one pot plus a baking dish), so cleanup won't steal your contentment.
02 -
  • Don't skip soaking your dried beans overnight—it cuts cooking time significantly and makes them digest more easily, plus the soup will be ready in under 3 hours instead of stretching toward 4.
  • Taste the soup after the beans are done but before you decide on salt; the ham hock adds a lot of sodium, so you might need less than you expect.
  • If you mix the cornbread batter and it looks lumpy, resist the urge to keep stirring—lumps are your friend here, turning into tender pockets of crumb, while overmixing creates a dense, tough result.
03 -
  • Brown the ham hock briefly in the pot before adding vegetables if you want even deeper, more caramelized flavor—just 2-3 minutes per side transforms it from good to extraordinary.
  • Save the cornbread batter and bake it in a cast iron skillet instead of a baking dish for a crackling, golden-brown exterior that feels almost luxurious.
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