I also made a batch of cornbread, which turned out really well. I used this recipe. It is a Southern cornbread, so it's not very sweet. Next time I think I'll add a bit more sugar because I guess I like more of a "Yankee" cornbread. I did bake this in my cast iron pan, and I will continue to cook cornbread this way. The cornbread mixed up very quickly and baked up with a delicious texture.
When I cook beans I always lay them out on a cookie sheet and check them before they soak. This prevents any stones from making it's way into my final product. Please don't skip this step! It only takes a minute and is completely worth it.
Soaking beans reading to go into the fridge overnight
Cornbread batter in the skillet
I didn't get any pictures of the ham and beans because I couldn't get a flattering picture.