Skillet Succotash Recipe

| August 18, 2019 | 23 Comments


Follow our complete, step-by-step, photo illustrated instructions to learn how to make this old Southern favorite dish right in your cast iron skillet. So easy. Printable recipe included.


Succotash, enjoy.
An old Southern classic side dish. Made even better when prepared in your cast iron skillet.


Succotash, slider

I’m told that Succotash was very popular during the time of the Great Depression here in the Untied States. That was before my time of course. Smile.

I do remember having Succotash when I was in school, probably around the fourth or fifth grade and on up. It was mostly corn and Lima beans as I recall, but it may have had something else that I don’t remember.

Mama never prepared Succotash for us at home that I can recall. I”m not sure why she didn’t, as it was fairly inexpensive to make and the ingredients would have been readily available from the garden most of those years.

When a friend of mine shared some fresh okra and tomatoes with me recently, I went looking for some way to use the okra. I’ve already posted a Pan Fried Okra recipe and a Okra and Tomatoes recipe here on Taste of Southern. And, as it would turn out, the same friend supplied me with okra for both of those recipes. I’m truly thankful for good friends. Smile.

You’ll find lots of versions of how Succotash should be made if you go looking for them. Some use bell peppers, carrots, green beans, and other vegetables. You’ll also find versions that add cream to the mixture. This one is fairly basic though, and I hope you’ll like it should you try it.

This is a great dish when you can use all fresh vegetables from your garden or local Farmers Market. I did have fresh okra and tomatoes, but I’m using frozen corn and Lima beans since I didn’t have fresh one’s on hand. Cherry tomatoes are often called for when making Succotash, but they are so expensive in my area that I decided to just use the fresh tomatoes that were given to me. Smile.

So, if you’re ready to give it a try, let’s head on out to the kitchen, and… Let’s Get Cooking!


Succotash, ingredients you'll need.
Skillet Succotash Recipe – You’ll need these ingredients.

I’ve got fresh okra and a few fresh tomatoes that a friend just shared with me. It would be nice to have fresh corn and Lima beans as well, but these frozen ones will work pretty well. I’m also using a fresh Vidalia Onion while they are still in season. Just saying.


Succotash, cook the beans.
We need to cook the Lima Beans just a bit before we move forward. I always rinse frozen beans in my colander then drain them first. Place the beans in a medium sized sauce pot and add just enough water to cover them. Place this over Medium heat on your stove and let come to a boil.


Succotash, simmer beans.
When the beans come to a boil, REDUCE the heat just a bit and let them simmer for about 8-10 minutes. You want them to be slightly tender, but not fully cooked.


Succotash, drain the beans.
Drain the slightly cooked beans through a colander. Set aside for now.


Succotash, cook the bacon.
Place four strips of bacon in a slightly warm cast iron skillet. Let this cook for 8-10 minutes, turning about half way through. You need it to get crispy. Cook it slowly and don’t let it burn.

When the bacon is done, remove the strips from the pan and place them on a paper towel to drain. Leave the drippings and fat in the pan.


Succotash, dice the onions.
While the bacon is cooking, prep your veggies.  Dice the onions.


Succotash, slice the okra.
Rinse the okra. Cut off the tip and the larger end. Slice the remaining okra pod into pieces about 1/2 inch long.


Succotash, cube the tomatoes.
Cut the tomatoes into small bite sized pieces.


Succotash, add the onion.
Place the diced onions in the skillet after you’ve removed the slices of bacon.


Succotash, add the okra.
Add the sliced okra.


Succotash, stir and cook.
Stir the onions and okra in the bacon grease until the pieces are coated well. Let this cook for about 8 minutes or until the onions turn slightly translucent.


Succotash, add the lima beans.
Add the drained Lima Beans to the skillet.


Succotash, add the corn.
Add the corn.

For the record, I rinsed the corn in my colander, drained it, then added it to the skillet.


Succotash, add the salt.
Add the salt. I went light on the salt. I’m using Salted Butter shortly and don’t want the dish to be too salty. Smile.


Succotash, add the black pepper.
Add the black pepper.


Succotash, add the sugar.
And Mama would always say you should add a bit of sugar. About 1/2 teaspoon will do.

Stir everything together and let this cook for about 8 minutes until the corn is tender.


Succotash, add the butter.
When the corn is tender, add the butter.

Stir this constantly until the butter is fully melted.


Succotash, add the tomatoes.
Add the tomatoes once the butter is fully melted.


Succotash, stir and cook until tomatoes are hot.
Stir everything again. Let this continue to cook for about 5 minutes until the tomatoes are hot.

Add the crumbled bacon once the dish is finished and just before serving.


Succotash, enjoy.


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Skillet Succotash

Skillet Succotash Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: Varies
  • Category: Side Dish
  • Method: Stove top
  • Cuisine: American, Southern


Enjoy this delicious, old fashioned, Skillet Succotash. Made even better by cooking it in a cast iron skillet. Quick and easy.



2 cups Baby Lima Beans
4 slices Bacon
1 small Sweet Vidalia Onion, chopped
3 cups fresh Yellow Corn kernels
6 pods fresh Okra, sliced ½ inch
1 cup fresh Tomatoes, diced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Sugar
3 Tablespoons Butter


Place Lima beans in medium sauce pot.
Add enough water to just cover beans.
Bring to a boil over Medium-High heat.
Reduce heat, simmer beans until tender, about 10 minutes.
Drain beans. Set aside.
Place large skillet over Medium heat on stove top.
When hot, add the slices of bacon.
Cook bacon until crisp. About 10 minutes, turning once.
Remove bacon and place on paper towels to drain and cool.
Do not remove drippings from skillet. Crumble bacon when cool.
Place onion in skillet.
Add sliced okra. Stir and cook until onions are tender. About 8 minutes.
Add Lima beans.
Add corn.
Add salt.
Add black pepper.
Add sugar.
Stir and cook until corn is tender. About 8 minutes.
Add butter. Stir constantly until butter is melted.
Add tomatoes. Continue to cook until tomatoes are hot.
Add crumbled bacon on top.
Remove from heat. Serve warm.


Frozen beans and corn may be used if you don’t have fresh.

Keywords: succotash, skillet, cast iron, Lima Beans, Corn, Tomatoes, Okra, old fashioned, Southern

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As always, I personally read each and every comment.  All comments are moderated to prevent any unwanted spam and other such stuff from appearing on our website.  I also respond to as many comments as I possibly can, so come back again and check for a reply.  I sincerely appreciate you stopping by today and hope that you’ll tell your family and friends about Taste of Southern.  We currently add a new recipe each Monday morning and hope that you’ll stop by often.

Be Blessed!!!


You might also like this recipe:  Southern Green Beans

Or this, Green Beans and Potatoes

Perhaps this one:  Ham Bone Soup




Tags: , , , , , , ,

Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (23)

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  1. Lb Goodrich says:

    Excellent recipe. It has a great balance of sweet and salty flavors. I’ll be making it again.

  2. Kathleen says:

    Dear Steve,
    Many thanks! This looks even better than maque choux!

    • Steve Gordon says:

      Hi Kathleen, Thank YOU. Both have a different sort of taste, but both are good. Hopefully you’ll try the Succotash soon if you’ve never had it. I do appreciate your visits and your support. Thank you for stopping by today, and be sure to stop by again… real soon. Be Blessed!!! -Steve

  3. Margaret says:

    Great Recipe. . .I love okra so much that I can eat it in any form – raw, fried, boiled. Mama used to make Succotash often with a side of some cornbread. Until I saw your recipe I had forgotten about it. This recipe tastes so good & took me back to my Mama’s cooking. Thanks for posting. Appreciate all your newsletters & recipes.
    Blessings to you,
    Margaret from Emporia KS

    • Steve Gordon says:

      Hi Margaret, I’ve yet to try raw okra, but I’ve heard from a good many folks that seem to enjoy it that way. I do hope you might get to enjoy some Succotash soon. It’s my pleasure to share the recipe. I appreciate your visits and your support. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  4. Pat says:

    I love okra! Not so easy to find where I’m from, but I’m surrounded by corn fields. Can’t wait to try this!

    • Steve Gordon says:

      Hi Pat, I do hope you get to try the Succotash soon. I didn’t use much okra in the recipe, so if you can’t find it, it should still be good without it. Let me know if you try it that way. Enjoy the corn. Smile. I appreciate your visit and hope you’ll visit with us often. Be Blessed!!! -Steve

  5. Anthony B. says:

    Greetings Steve. I feel so blessed that life hands me okra on the farm from June until frost in central FL. Our family, friends and church family look forward to our homegrown veggies year ’round. Sauted in a light oil with cornmeal, roasted with garlic butter and salt, or included in our deep South low country, Cajun and Creole dishes. The only thing we hear from a potluck dinner with red rice with okra and sausage is, I want your recipe! Steve, I enjoy your site, the recipes are down to earth, not so many ingredients and just good groceries. I really enjoy the comments. I wish you health and happiness.

    • Steve Gordon says:

      Hi Anthony, Thank you for your very kind comments and compliments on our site. I’m glad you enjoy the recipes. It’s just simple down home stuff that I tell everyone I “grew up and grew out with.” Smile. Never had the okra, rice and sausage that I recall. Guess I just don’t have a good recipe for it. Any suggestions? Thank you for stopping by today. I appreciate your visits and your support and trust you’ll visit with us often. Be Blessed!!! -Steve

  6. cj thomas says:

    Only reason I didn’t go for a 5 is, I like my okra raw and since it is very rare to find fresh okra here I had to use frozen.
    Since I am on a roll here, I will scold you for putting tomatoes in your cast iron skillet. I have a big cast iron pot for tomato based stuff so I don’t ruin the season in the fry pan.
    Thanks for the new things to cook, always enjoy something ‘fresh’.

    • Steve Gordon says:

      Hi CJ, I’m sorry you’re not able to get fresh okra in your area. I’m not a real fan of okra cooked, so I’m pretty sure I wouldn’t care for any raw. As for the tomatoes in the cast iron pan. It’s okay to scold me. I guess we were just brought up different. I’ve read all the stories about how to take care of one, but Mama use to soak hers in the sink, wash it with detergent, and do lots of other things you’re not suppose to do to one. But, it still cooks an egg without sticking. Smile. I do appreciate your visit today and thank you for your support. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  7. Hi Steve,
    Just wondered if you could talk about how to cook okra so it isn’t slimy. My Husband loves it and I don’t want to try anything that has okra in it for fear of ruining the whole dish with slimy okra.


    • Steve Gordon says:

      Hi Judi, I’m afraid I’ll have to leave the answer to your question up to someone more experienced with okra than I am. I’ve seen various things mentioned on the Internet about how to get around the slime, but I’ve not tried any of them to confirm it. Perhaps some of the readers can share some thoughts. I didn’t think what I cooked in the Succotash had any slime to it. Maybe it just got mixed in with the butter and went unnoticed. Hopefully we can find some help for you. I do appreciate you asking and I’m sorry I couldn’t be of any help. I’m thankful for your visits and do hope you’ll visit with us often. Be Blessed!!! -Steve

  8. Brenda Kay says:

    Thanks for sharing your succotash recipe. Okra is one of my favorites. The fresh veggies from the garden are the best thing about our hot and steamy Carolina summers. It’s great to have some friends bring some over for you. Nothing beats okra and tomatoes picked fresh right off the vine. I used to pick ’em right off the vine when I was a kid and just eat ’em whole right there and then. Yummy!

    • Steve Gordon says:

      Hi Brenda, I’m surprised at how many folks have told me they enjoy eating okra raw. I’ve never tried it. I can eat a little fried, and like it best when it’s battered and fried, but I’ll probably pass on trying to eat it raw. Smile. No need to start at this stage in life. Yes, it’s nice to have friends think about you and share their bounty with you. I’m thankful for that, and I’m thankful for your visit. It’s going to continue to be hot here in Carolina throughout this week. Fall is getting closer though, so cool weather will be back before we know it. Thank you for your support. Be sure to visit with us often. Be Blessed!!! -Steve

  9. Alene says:

    Sighhh. That looks delicious! Living in Florida just doesn’t give you that August rush of delicious fresh veggies. How I miss that! I have made a Cooking Light version of succotash that doesn’t have tomatoes in it and does have a smidge of cream. You’ve reminded me of it, and now I think I will make your version and mine. I had forgotten all about it and have always loved it. I am happy that your brother’s friends are better. Good friends are so important! Many thanks for your sweet posts. You always make me smile, and that’s a good thing!

    • Steve Gordon says:

      Hi Alene, Thank you for stopping by today. I do hope you’ll get to try some Succotash soon. As I mentioned, I know a lot of recipes use some cream, but I didn’t in this particular one. Maybe I can try adding some when I make this again. Smile. Thank you for being a subscriber to the Newsletter and for your concerns about my brothers friends. Prayers for them have been answered without a doubt. I’m happy I could share a smile with you. I appreciate your visits and your support. The door is always open for you, stop by again… real soon. Be Blessed!!! -Steve

  10. Terry (Ted) M Muse says:

    Sugar, Really!!

    • Steve Gordon says:

      Hi Ted, You know I have to add a bit of sugar, it’s the way Mama taught me. Smile. You’ve got to try it sometime. Thank you for your visit today. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  11. Karen Miller says:

    The succotash recipe sounds good, but my husband won’t eat okra (long story from his childhood), so I will make it without the okra. I need to pick up a couple ingredients from the store so we will have it with our dinner tomorrow. Looking forward to trying it out. Your recipes haven’t disappointed us yet!

    • Steve Gordon says:

      Hi Karen, I hope you get to make the Succotash, even if you leave out the okra. I didn’t really use a lot when I made it. Smile. Thank you for trying our recipes. I’m glad you’ve found some you enjoy. I do appreciate your visits and hope you’ll visit with us often. Be Blessed!!! -Steve

  12. Kathy Wolfe says:

    I’ve had fried okra twice this week. I believe I could eat it every day. The recipe looks wonderful!

    • Steve Gordon says:

      Hi Kathy, I’m glad you’re getting to enjoy some okra. And, I hope you’ll save a few pods to try with the Succotash recipe. Let me know what you think if you try it. I appreciate your visits and support. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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