Preparation Steps

• For Mashed Potatoes: Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well. Return potatoes to the hot pot and mash them thoroughly. Add warm milk, butter, salt, and pepper. Stir until smooth and creamy. Keep warm.
• For Green Beans: While potatoes are cooking, cook the chopped bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the trimmed green beans, salt, and pepper. Cook, stirring occasionally, until tender-crisp, about 8-10 minutes. Stir in the cooked bacon just before serving.
• For Cornbread: Preheat oven to 400°F (200°C). Grease a 10-inch cast-iron skillet or baking pan. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together eggs, buttermilk, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Pour the batter into the prepared skillet. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool slightly before serving.
• Serve the chicken fried steak with generous portions of mashed potatoes, green beans with bacon, and a slice of warm cornbread.