Beans and Cornbread
intro
Hearty, savory slow-simmered pinto beans paired with fluffy, buttery golden cornbread, a beloved comforting Southern staple for shared family meals.
Ingredients
Steps
Sauté bean aromatics
Heat a 5-quart (4.7L) Dutch oven over medium heat (175°C/350°F stovetop setting). Add chopped bacon, cook for 5 minutes, stirring occasionally, until fat renders and bacon edges turn crisp. Add diced yellow onion, cook for 4 minutes until translucent and soft, then stir in minced garlic and cook for 30 seconds until fragrant, taking care not to burn the garlic.
Slow-simmer pinto beans
Add rinsed pinto beans, chicken broth, smoked paprika, black pepper, and bay leaf to the Dutch oven with the sautéed aromatics. Bring the mixture to a rolling boil over medium-high heat, then immediately reduce heat to low (90°C/195°F stovetop setting) to maintain a gentle simmer. Cover and cook for 60 minutes, stirring every 15 minutes, until beans are tender but hold their shape (not mushy). Stir in 1 teaspoon (6g) of the kosher salt during the last 10 minutes of cooking, then fish out and discard the bay leaf.
Prep cornbread base
When the beans have 20 minutes of simmer time remaining, preheat your oven to 200°C (400°F). Add 1 tablespoon (14g) of unsalted butter to a 10-inch (25cm) cast iron skillet, then place the skillet in the preheating oven to melt the butter and heat the pan for 10 minutes. While the pan heats, whisk cornmeal, all-purpose flour, baking powder, baking soda, and the remaining ½ teaspoon (3g) kosher salt in a medium mixing bowl until evenly combined.
Mix cornbread batter
In a separate small bowl, whisk together buttermilk, beaten egg, 4 tablespoons (56g) melted cooled unsalted butter, and honey until completely smooth. Pour the wet ingredient mixture into the bowl of dry ingredients, folding gently with a rubber spatula just until no dry flour remains—do not overmix, as a few small lumps will produce a fluffier cornbread.
Bake skillet cornbread
Carefully remove the preheated, buttered cast iron skillet from the oven, swirling to coat the bottom and sides fully with melted butter. Pour the cornbread batter evenly into the hot skillet (it should sizzle immediately when it hits the pan). Return the skillet to the oven and bake for 20–22 minutes, until the cornbread top is deep golden brown, edges pull away from the pan, and a toothpick inserted into the center comes out with 2–3 moist crumbs attached.
Serve the finished dish
Ladle approximately 360ml (1.5 cups) of hot, creamy beans into each of 4 shallow bowls. Cut the baked cornbread into 8 equal wedges, placing 2 wedges alongside the beans in each bowl. Serve immediately, with extra butter or hot sauce for the beans and cornbread if desired.
Tips
2.Using a preheated cast iron skillet for cornbread creates the signature crisp, buttery bottom crust that pairs perfectly with soft, creamy beans; do not pour batter into a cold pan.
3.If short on time, substitute dried pinto beans with 2 (425g/15oz) cans of rinsed pinto beans, reducing the simmer time to 15 minutes to let flavors meld.
OMG this was exactly the comfort food I was craving after a long work week! I soaked my pinto beans overnight like my grandma used to, and the cornbread came out perfectly crumbly with that crispy edge I love. My whole family cleaned their plates at Sunday dinner, even my super picky 7 year old asked for seconds! SO good, will be making this on repeat for potlucks this fall.
Wait, quick question — can I use canned beans instead of dried to cut down on cook time? I’m cramming for a week of meal prep after work tomorrow and don’t have time to soak beans overnight. The recipe looks incredible otherwise, my roommate has been bugging me to make southern food forever.
Made this for our neighborhood block party last weekend and it was a total game changer! Everyone kept asking me for the recipe, I had three people come up to me before I even finished my first plate. I added a little extra smoked paprika and a dash of hot sauce to the beans for a tiny kick, chef’s kiss. 10/10.
First time making southern beans and cornbread ever, and I was so nervous it wouldn’t turn out right — but this recipe was so easy to follow! I was worried the cook time felt long but it was totally hands off while I helped the kids with homework, no fuss at all. The cornbread was sweet and moist, not dry like every other cornbread recipe I’ve tried. My kids loved it so much they asked to have it for dinner again tonight.
Took me right back to my grandma’s kitchen in Alabama, no joke. I’ve been chasing that perfect pot of beans for years since she passed, and this is the first recipe that’s come even close. I used my cast iron skillet for the cornbread just like she did, and that crispy crust was chef’s kiss. Only note is I added a ham hock for extra depth, which I think is a mandatory southern add-in tbh.
Game changer for my weekly Sunday meal prep! I made a big batch on Sunday, portioned it out into containers, and it kept perfectly all week for work lunches. It’s so filling and cozy, way better than spending $15 on takeout every day. I even topped mine with a little pickled onion on Wednesday for a fun twist, 10/10 will be a staple in my rotation.