Cornbread and Beans Recipe
A comforting Southern-inspired meal, Cornbread and Beans combines tender, flavorful beans with warm, buttery cornbread for an easy, budget-friendly dish that’s perfect for lunch or dinner.
Ingredients
For the Beans
* 1 pound dried pinto beans, rinsed and sorted
* 8 cups water
* 1 small onion, diced
* 2 cloves garlic, minced
* 1 smoked ham hock or 4 slices bacon, chopped (optional)
* 1 teaspoon salt (or to taste)
* ½ teaspoon black pepper
* ½ teaspoon smoked paprika (optional)
For the Cornbread
* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* ¼ cup granulated sugar (optional)
* 1 tablespoon baking powder
* ½ teaspoon salt
* 1 cup milk
* 1 large egg
* ¼ cup melted butter
* 2 tablespoons vegetable oil
Instructions
Cook the Beans
1. Soak the beans overnight or use the quick-soak method.
2. Drain and rinse the beans.
3. Place the beans in a large pot with fresh water, onion, garlic, and ham hock or bacon if using.
4. Bring to a boil, then reduce the heat and simmer for 1½–2 hours, or until the beans are tender.
5. Season with salt, pepper, and smoked paprika during the last 20 minutes of cooking. Remove the ham hock, shred the meat if desired, and stir it back into the beans.
Make the Cornbread
1. Preheat the oven to 400°F (200°C). Grease an 8-inch baking dish or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, egg, melted butter, and oil.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the prepared pan.
6. Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Let cool for a few minutes before slicing