Ham Hock Bean Soup Cornbread (Printable Version)

Smoky ham hock stewed with beans and vegetables, paired with tender 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, navy or Great Northern variety, 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

# 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. Add minced garlic and sauté 1 minute more.
02 - Add soaked beans, ham hock, bay leaves, dried thyme, black pepper, and smoked paprika to the pot. Pour in broth and bring to a boil.
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 pot and shred the meat, discarding skin and bone. Return shredded meat to the pot. Discard bay leaves. Taste and season with salt as needed. Simmer uncovered 10 to 15 minutes to thicken if desired. Stir in fresh parsley just before serving.
05 - 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 together. Pour wet ingredients into dry mixture, stirring until just combined without overmixing.
06 - Pour batter into prepared baking dish. Bake for 20 to 25 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool slightly before slicing.
07 - Serve hot soup in bowls with warm cornbread on the side.

# Expert Tips:

01 -
  • The smoky, deep flavor from the ham hock makes you feel like you've been cooking for hours, but it's mostly the broth doing the work.
  • One pot soup plus cornbread on the side means minimal cleanup and maximum comfort in a single meal.
  • It freezes beautifully, so you can make it once and eat well for weeks.
02 -
  • Don't skip the overnight soak for your beans—dried beans cooked without soaking can stay tough no matter how long you simmer them, and you'll end up frustrated.
  • The ham hock is going to look pretty rough when you pull it out of the pot, but that's exactly what you want; all that falling-apart texture means it's done perfectly and ready to shred.
03 -
  • Taste your soup multiple times during cooking, especially at the end; salt is personal, and you want it seasoned to your own preference.
  • Don't let the soup boil aggressively—a gentle simmer keeps the beans from breaking apart and makes the broth clearer and more elegant.
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