What’s for dinner
Now that’s a proper Southern supper right there —
hog jowl, soupy beans, crispy fried taters, and a big ol’ hunk of cornbread with raw onion on the side.
Here’s how to make the whole plate just like your picture. Serves 6–8.
Pinto Beans with Hog Jowl Bacon:
Ingredients:
1 lb dried pinto beans — about 2 cups
8 oz hog jowl bacon, sliced ¼‑inch thick — salt pork or ham hock also works
1 small yellow onion, diced — optional but adds flavor
6–8 cups water or low‑sodium chicken broth
1 ½ tsp salt — add at the END or beans won’t soften
½ tsp black pepper
¼ tsp red pepper flakes, optional
Instructions:
Soak or quick‑soak: Sort beans, remove rocks. Rinse well. Either soak overnight in water, OR quick‑soak: cover with water, bring to boil 2 min, turn off heat, cover, sit 1 hour. Drain.
Brown the jowl: In a large heavy pot or Dutch oven, cook hog jowl over medium heat 6–8 min until it renders fat and gets golden. Don’t crisp it to death — you want some chew left. Remove 2–3 pieces for topping like your plate. Leave the rest + fat in the pot.
Sauté onion: Add diced onion to the fat. Cook 3–4 min until soft.
Simmer beans: Add drained beans + 6 cups water/broth. Bring to a boil, then reduce to low. Cover, leaving lid cracked. Simmer 2–3 hours, stirring every 30 min. Add more hot water if they get dry. Beans should be tender and broth should be thick and brown — “pot likker”.
Season: Once beans are tender, add salt, pepper, and red pepper flakes. Simmer 15 min more. Taste for salt. Serve with the reserved jowl slices on top.
Fried Taters with Onion:Fried taters” — crispy edges, soft centers, sweet onion bits.
Ingredients:
2 lbs russet or Yukon Gold potatoes, about 4 medium
½ large yellow onion, diced — same one you used for beans works
3–4 tbsp bacon grease or vegetable oil — bacon grease is best
1 tsp salt + ½ tsp black pepper
½ tsp paprika, optional for color
Instructions:
Prep taters: Peel if you want, but skin‑on is good too. Dice into ½‑inch cubes. Rinse in cold water, then dry REALLY well with towels. Wet potatoes = steam, not fry.
Heat skillet: Cast iron is king. Heat grease/oil over medium‑high until shimmering.
First fry: Add potatoes in a single layer. Don’t stir for 4–5 min. Let them get a crust. Sprinkle with salt, pepper, paprika.
Add onion: Flip potatoes. Add diced onion. Now stir every 2–3 min. Cook 12–15 min total until potatoes are golden‑brown and fork‑tender, and onions are soft + caramelized edges.
Drain: Scoop to a paper‑towel‑lined plate if they look greasy. Taste for salt.
Southern Skillet Cornbread:
Classic buttermilk cornbread — not sweet, with a crunchy bottom.
Ingredients:
1 ½ cups yellow cornmeal — not cornmeal mix
½ cup all‑purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 ¼ cups buttermilk
1 large egg
¼ cup bacon grease, melted butter, or oil — plus 2 tbsp for skillet
Instructions:
Heat skillet: Put a 10‑inch cast iron skillet with 2 tbsp grease in a 425°F oven while it preheats. Hot skillet = crispy crust.
Mix dry: Whisk cornmeal, flour, baking powder, baking soda, salt in a bowl.
Mix wet: In another bowl, whisk buttermilk, egg, and ¼ cup melted grease.
Combine: Pour wet into dry. Stir just until mixed — a few lumps are fine. Overmix = tough cornbread.
Bake: Carefully pull hot skillet out. Batter should sizzle when poured in. Pour batter in, smooth top. Bake 20–25 min until golden brown and center springs back.
Cool: Let sit 5 min, then slice into squares.
Raw onion: Quarter a big sweet Vidalia or yellow onion. That bite cuts through the richness.
Plate it: Ladle a big scoop of beans + pot likker, add 2–3 slices hog jowl on top. Pile fried taters + onions next to it. Big square of cornbread, and the raw onion wedge on the side.
Tips from the Kitchen:
Don’t salt beans early: Makes the skins tough. Wait until they’re tender.
Hog jowl vs bacon: Hog jowl is fattier and saltier than bacon. If you use regular bacon, add 1 tsp salt to the beans.
Leftover pot likker: Save it. Crumble cornbread in a glass and pour it over. That’s “cornbread and milk” Southern‑style.
Crispy taters secret: Dry potatoes + hot grease + don’t stir too much.
Having tried this traditional Southern dinner myself, I can vouch that the combination of hog jowl pinto beans, fried taters, and skillet cornbread offers a comforting and flavorful meal that truly celebrates Southern cooking heritage. One of my favorite parts is the pot likker — that rich, thick bean broth you get after slow-simmering the beans with hog jowl. It’s like liquid gold that adds incredible depth to the dish. I always recommend reserving enough to soak your cornbread in at the end; it’s an experience unlike any other, bringing out the authentic ‘cornbread and milk’ Southern tradition. When preparing the fried taters, drying the potatoes thoroughly before frying is a crucial step to achieve that irresistible crispy edge and tender inside. Using bacon grease, if available, imparts a smoky richness that vegetable oil simply can’t match. Also, don’t be tempted to constantly stir; letting the potatoes sit undisturbed for a few minutes helps build that beautiful crust. Lastly, using a hot, well-seasoned cast iron skillet for cornbread baking is essential to get the signature crispy bottom crust while keeping the inside moist and fluffy. The subtle tang from buttermilk balances the savory flavors perfectly, and the option to include bacon grease in the batter adds a savory note that complements the rest of the plate beautifully. For those new to Southern cooking, this meal is a wonderful introduction to flavors and techniques that define the region’s cuisine. Beyond taste, it’s a meal that brings people together — simple, hearty food that nourishes both body and soul. Enjoy plating the beans with hog jowl slices, a generous serving of fried taters with caramelized onions, and a warm wedge of cornbread with raw sweet onion on the side for that perfect blend of textures and flavors.
