Ham Hock Bean Soup Cornbread (Printable)

Smoky ham hock cooks slowly with beans and veggies, served alongside soft, golden cornbread.

# What You'll 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

→ 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

# Step-by-Step Guide:

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

# Expert Suggestions:

01 -
  • The ham hock does all the heavy lifting, infusing the broth with a smokiness that makes everything taste intentional and rich.
  • It feeds a crowd without fussing, simmering away while you do other things, and tastes even better the next day.
  • Cornbread straight from the oven means you get that perfect moment when butter melts into every warm bite.
02 -
  • Don't skip soaking your beans overnight—dried beans need that head start, and it also reduces gas and helps them cook evenly instead of splitting open.
  • The ham hock is your entire flavor profile, so don't rush the simmer; two hours is the bare minimum, and three is even better if you have the time.
  • Cornbread batter should come together quickly and stay slightly lumpy—the moment you start chasing smoothness is the moment it becomes dense and disappointing.
03 -
  • Save the leftover ham hock broth in an ice cube tray—those little cubes of liquid gold are gold for greens or quick soups.
  • If your cornbread seems to be browning too quickly on top, tent it loosely with foil for the last few minutes in the oven.
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