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When it comes to comfort food, few dishes can rival the heartwarming combination of cornbread and pinto beans. This delightful meal not only warms the soul but also fills the stomach, making it an ideal choice for lunch or dinner. Rich in flavor and history, cornbread and beans have long been staples in various cuisines, particularly in Southern and Southwestern American cooking. They embody the essence of hearty, home-cooked meals, often associated with family gatherings, community events, and festive occasions.
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Little Cornbread and Pinto Beans For Lunch

Discover the ultimate comfort food with this delicious cornbread and pinto beans recipe. Perfect for lunch or dinner, this heartwarming dish combines fluffy cornbread with creamy, spiced pinto beans for a nourishing meal that’s easy to make. Packed with nutrition and flavor, it’s a family favorite that brings everyone together. Try it today and experience the joy of homemade goodness! #Cornbread #PintoBeans #ComfortFood #HealthyEating #HomeCooking #SouthernCuisine #RecipeIdeas

Ingredients

For the Cornbread:

1 cup cornmeal

1 cup buttermilk

1 large egg

1/4 cup melted butter

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the Pinto Beans:

1 cup dried pinto beans (soaked overnight)

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon cumin

1/2 teaspoon smoked paprika

4 cups vegetable broth

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions

Prepare the Pinto Beans:

    - Drain and rinse the soaked pinto beans. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      - Add the soaked beans, cumin, smoked paprika, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cook uncovered for about 1-1.5 hours, or until the beans are tender. Season with salt and pepper to taste, and keep warm until serving.

        Make the Cornbread:

          - Preheat your oven to 425°F (220°C). Grease a small baking pan or muffin tin with butter.

            - In a mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, and melted butter, then add the sugar and mix until well combined.

              - Gradually stir the wet ingredients into the dry ingredients until just mixed (do not overmix). Pour the batter into the hot greased pan.

                - Bake for 15-20 minutes or until the cornbread is golden brown on top and a toothpick comes out clean when inserted in the center. Remove from the oven and let cool for a few minutes before slicing.

                  Serve:

                    - Dish out the warm pinto beans into bowls, and serve with slices of fluffy cornbread on the side. Garnish the beans with cilantro if desired. Enjoy your hearty lunch!

                      Prep Time: 15 mins | Total Time: 2 hrs | Servings: 4