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A plate of homemade cornbread with a bowl of seasoned pinto beans, served on a rustic wooden table with a side of greens and hot sauce.
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Little Cornbread and Pinto Beans

A comforting, budget-friendly Southern classic, this hearty dish pairs warm, crumbly cornbread with savory, perfectly seasoned pinto beans. Packed with protein and fiber, it’s an easy-to-make, nutritious meal perfect for any lunch.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting Time10 minutes
Total Time1 hour 55 minutes
Course: Main Dish
Cuisine: American, Southern
Servings: 4 servings

Notes

Equipment

Amount Name Notes
1 Large Pot For cooking pinto beans
1 Mixing Bowl For preparing cornbread batter
1 Cast Iron Skillet Recommended for best cornbread texture
1 Wooden Spoon For stirring beans and cornbread batter
1 Oven Preheated to 400°F

 

Ingredients

Pinto Beans
Amount Unit Name Notes
2 cups Pinto Beans Dried or canned
1 small Onion Chopped
2 cloves Garlic Minced
1 piece Bacon or Ham Hock Optional, for smoky flavor
1 tsp Salt Adjust to taste
1 tsp Smoked Paprika Optional, for depth of flavor
4 cups Water Adjust as needed
Cornbread
Amount Unit Name Notes
1 cup Cornmeal Stone-ground preferred
1 cup Buttermilk Adds richness
1 tsp Baking Powder Helps with fluffiness
1 tsp Salt Enhances flavor
1 tbsp Sugar Optional, for slight sweetness
1 large Egg Binds ingredients
2 tbsp Butter Melted, for moisture

 

Instructions

Cooking Pinto Beans
  1. Rinse and soak dried beans overnight for better texture and faster cooking.
  2. Heat oil in a large pot, then sauté chopped onions and garlic until fragrant.
  3. Add beans, enough water to cover them, and salt. Let simmer for 1-2 hours until tender, stirring occasionally.
  4. For a smoky twist, cook with a ham hock or bacon, or add a teaspoon of smoked paprika.
  5. Season to taste with black pepper, cumin, or chili flakes.
Making Cornbread
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, whisk together cornmeal, baking powder, salt, and sugar (if using).
  3. In another bowl, beat the egg and mix with buttermilk and melted butter.
  4. Slowly add the liquid mixture into the dry ingredients, stirring gently until just combined.
  5. Pour the batter into a greased cast-iron skillet or baking dish.
  6. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  7. Let cool for a few minutes before slicing and serving warm.

Nutrition (Per Serving)

Calories: 350 kcal
Protein: 12g
Carbohydrates: 55g
Fat: 8g
Fiber: 10g
Iron: 2mg

Notes

  • Add jalapeños or cayenne pepper to the cornbread for a spicy kick.
  • Store beans in an airtight container in the fridge for up to 5 days. Cornbread stays fresh for 2-3 days at room temperature.
  • This meal can be frozen for longer storage.