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Southern succotash makes a delicious side dish recipe. Made with bacon, beans, corn, garlic, spices, this succotash recipe is full of flavor, too.

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Succotash is a dish that always makes a welcome appearance on our table. Full of the delicious traditional vegetables of lima beans, corn, butter beans, I step it up even further by adding bacon, onion, garlic, and hominy for a recipe my family thoroughly enjoys.

My succotash recipe definitely elevates a standard weeknight meal with tons of creamy vegetables that my whole family loves.

Succotash has always been a summertime favorite with vegetables fresh from the garden or farmer’s market, but now I also enjoy making it with frozen, canned, or dried beans so that I can enjoy this favorite dish year round.

Here’s my Southern Succotash recipe.

Succotash Recipe

Side Dish 40 mins

Prep Time 10 mins
Cook Time 30 mins
Servings 8
Course Side Dish
Cuisine American
Author Robyn Stone
Southern succotash makes a delicious side dish recipe. Made with bacon, beans, corn, garlic, spices, this succotash recipe is full of flavor, too.


  • 6 slices bacon diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 cups lima beans
  • 2 cups butterbeans
  • 3 ears corn
  • 2 tablespoons butter
  • 1/2 cup half-and-half
  • 1 (10-ounce) can hominy drained
  • 1/2 teaspoon dried thyme
  • salt
  • pepper


  • Add diced bacon to a large skillet over medium-low heat. Cook until bacon has browned and add diced onion. Pour off all but 3 tablespoons of bacon drippings. Cook onion until tender, about 2-3 minutes, then stir in minced garlic, lima beans and butterbeans. Cook until tender, about 20 minutes.
  • Cut corn from ears of corn and scrape milk from the cobb into skillet with vegetables. Cook for about 10 more minutes until corn has become tender. Stir in butter, half-and-half, hominy, and add salt and pepper to taste.
  • Serve warm.


You may use canned or frozen vegetables in place of fresh. Reduce cooking time to accommodate.

Nutritional Information

Calories: 283kcal | Carbohydrates: 33g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 270mg | Potassium: 649mg | Fiber: 8g | Sugar: 6g | Vitamin A: 213IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 3mg

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When I make succotash, I always make a large skillet full of it just so I can have plenty of leftovers for the rest of the week. It is absolutely scrumptious!

Robyn xo

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Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. I have never made Succotash, but I will now. You made it look absolutely beautiful and delicious.

  2. Okay, how many of you read this post like I did??

    Thufferin Thuccotath – said like Yosemite Sam

    Getting down to business, I gotta tell that this dish looks like something I could eat a lot of. Not only is it beautiful to look at but it’s full of really healthy veggies.

  3. Gosh diggidy dawg – that looks sooooo good, except for the hominy. My husband will love this so I’ll include the hominy for him! He says thank you very much!!

    1. Thank YOU for the great recipe. I think I had about 12 people re-pin it 🙂