Belly Warmer Recipe

Preheat and prepare pan

Preheat oven to 400°F (205°C). Lightly grease an 8x8-inch (or similar) baking dish or a 10-inch cast-iron skillet with 1 tablespoon vegetable oil. If using a skillet, place it in the oven while preheating to heat the pan.

In a large bowl whisk together 1.5 cups all-purpose flour, 3/4 cup yellow cornmeal, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt until evenly combined.

In a separate bowl whisk 1 cup buttermilk, 1 large egg and 3 tablespoons melted butter. Pour wet ingredients into dry and stir just until no large streaks of flour remain (do not overmix). Batter will be slightly thick.

Spoon about half the batter into the prepared hot skillet or baking dish and spread into an even layer to form the cornbread base. Reserve the remaining batter for the topping.

Bake the base for 8–10 minutes until it begins to set but is not fully browned. Remove from oven and set aside while you assemble the filling.

When assembly is complete, spoon the remaining batter evenly over the hot filling and gently spread. Top with sliced jalapeños and optional shredded cheddar. Return to oven and bake 15–20 minutes more, until cornbread is golden, a toothpick inserted in the center comes out clean, and edges are bubbling.

If desired, broil for 1–2 minutes at the end to get a crispier top—watch carefully to avoid burning. Let rest 5 minutes before slicing and drizzling with extra BBQ sauce and scattering chopped cilantro.

While cornbread base bakes, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1 finely chopped yellow onion and sauté 5–7 minutes until translucent and starting to brown.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in 28 oz drained and rinsed beans.

Add 3/4 cup ketchup, 3 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon hot sauce, 1/2 teaspoon black pepper and 3/4 teaspoon salt. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 8–10 minutes, stirring occasionally, until sauce thickens slightly. Taste and adjust seasoning (more hot sauce for heat, more brown sugar for sweetness). Keep warm until assembly.

Heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add 1 lb ground beef (or chosen protein). Break up with a spatula and cook until browned and cooked through, about 6–8 minutes for beef.

Season while cooking with 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and optional 1/2 teaspoon smoked paprika or chipotle powder for extra smokiness. For pulled chicken use cooked shredded chicken and toss with these seasonings; for jackfruit, sauté until tender and slightly caramelized.

Once cooked, drain any excess grease (if necessary) and fold the protein into the warm baked beans so the flavors meld. Keep mixture warm and spoonable for assembly.

On top of the partially baked cornbread base (after the 8–10 minute pre-bake), evenly spoon the bean-and-protein mixture into the pan, spreading into an even layer but leaving a small border so cornbread can rise at edges.

Spoon remaining cornbread batter over the filling, smoothing gently to cover. Scatter sliced jalapeños evenly across the top and sprinkle optional shredded cheddar if using.

Bake as directed in Cornbread section until golden and set, about 15–20 minutes more. Remove from oven and let rest 5 minutes.

Drizzle 1/4 cup extra BBQ sauce over the top in a zigzag pattern. Garnish with chopped cilantro if desired. Slice into squares and serve warm.