📝 About This Recipe
This elevated take on the Indigenous American classic transforms the humble trio of corn, beans, and squash into a luxurious, bubbling casserole. We’ve combined sweet summer corn and creamy lima beans with smoky bacon and a velvety pimento cream sauce, all tucked under a golden, buttery cornbread crumble. It’s a soulful celebration of the harvest that perfectly balances smoky, sweet, and savory notes in every bite.
🥗 Ingredients
The Succotash Base
- 4 cups Sweet Corn (fresh kernels cut from the cob or frozen)
- 2 cups Baby Lima Beans (shelled, fresh or frozen)
- 4 slices Thick-cut Bacon (diced into 1/2-inch pieces)
- 1 large Red Bell Pepper (finely diced)
- 1 medium Yellow Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 medium Zucchini (diced into 1/2-inch cubes)
The Cream Binder
- 1 cup Heavy Cream
- 4 ounces Diced Pimentos (drained)
- 1 teaspoon Smoked Paprika
- to taste Kosher Salt and Black Pepper
The Topping
- 2 cups Prepared Cornbread (crumbled into coarse pieces)
- 3 tablespoons Unsalted Butter (melted)
- 1/2 cup Sharp Cheddar Cheese (shredded)
- 2 tablespoons Fresh Chives (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a large 12-inch cast-iron skillet with butter.
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2
In a large skillet over medium heat, add the diced bacon. Cook until the fat has rendered and the bacon is crispy, about 6-8 minutes.
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3
Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the rendered fat in the skillet.
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4
Add the diced onion and red bell pepper to the skillet. Sauté in the bacon fat for 4-5 minutes until the onion is translucent and fragrant.
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5
Stir in the zucchini and garlic. Cook for another 3 minutes, just until the zucchini begins to soften slightly.
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6
Add the corn kernels and lima beans to the skillet. Toss well to combine with the aromatic vegetables and cook for 2 minutes to marry the flavors.
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7
Pour in the heavy cream, pimentos, and smoked paprika. Season generously with salt and black pepper. Bring to a gentle simmer for 3 minutes until the cream thickens slightly and coats the vegetables.
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8
Stir the reserved crispy bacon back into the vegetable mixture, then transfer the entire contents into your prepared baking dish.
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9
In a medium bowl, toss the crumbled cornbread with the melted butter, shredded cheddar, and fresh chives until evenly moistened.
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10
Scatter the cornbread mixture evenly over the top of the vegetables, pressing down very lightly.
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11
Place the dish in the center of the oven and bake for 20-25 minutes. The edges should be bubbling and the cornbread topping should be a deep golden brown.
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12
Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the cream sauce to set so it isn't too runny.
💡 Chef's Tips
For the best texture, use fresh corn cut off the cob; the 'milk' from the cob adds incredible sweetness and body to the sauce. If using frozen lima beans, do not thaw them beforehand; they will cook perfectly in the oven and retain a better bite. Ensure your cornbread crumbles are a mix of small and large pieces to create a varied, crunchy-chewy texture on top. To make this vegetarian, omit the bacon and use 2 tablespoons of olive oil or butter for sautéing, adding a pinch of liquid smoke for that depth. Don't overmix the topping after adding the butter, or it can become pasty rather than crumbly.
🍽️ Serving Suggestions
Pair this with a crisp, dry Rosé or a chilled Chardonnay to cut through the creamy richness. Serve as a hearty side dish alongside grilled BBQ chicken or smoked brisket. For a Southern-style feast, serve with a side of vinegary collard greens to balance the sweetness of the corn. A simple heirloom tomato salad with a light vinaigrette makes a refreshing accompaniment. Leftovers make a fantastic breakfast topped with a poached or fried egg.