Description
Hearty Southern “little cornbread and pinto beans” lunch whispers comfort from rustic kitchens. Warm, simple ingredients blend into a nostalgic meal that connects generations through humble, satisfying flavors you’ll savor.
Ingredients
Scale
Pinto Beans:
Main Ingredients:
- 1 (15 ounces / 425 grams) can pinto beans, drained and rinsed
Aromatics and Spices:
- ¼ cup diced onion
- 1 clove garlic, minced
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- Salt and pepper to taste
Cooking Liquid:
- 1 tablespoon olive oil or butter
- ¼ cup vegetable or chicken broth (or water)
Cornbread:
Dry Ingredients:
- ½ cup cornmeal
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients:
- ½ cup buttermilk (or ½ cup milk + ½ teaspoon vinegar)
- 1 tablespoon melted butter or oil
- 1 small egg
Instructions
- Preheat the oven to 400F (200C) and prepare a muffin tin or mini loaf pan with a light grease coating.
- Combine dry cornbread ingredients in a mixing bowl, whisking cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
- In a separate container, blend buttermilk, melted butter, and egg until smoothly incorporated.
- Gently fold wet ingredients into dry ingredients, mixing minimally to prevent overworking the batter.
- Transfer cornbread mixture into the prepared pan, distributing evenly.
- Bake cornbread for 12-15 minutes, watching for a golden exterior and ensuring a clean toothpick test indicates doneness.
- Allow cornbread to rest and slightly cool after removing from oven.
- Heat olive oil in a skillet over medium temperature, introducing chopped onions and cooking until they become translucent and soft.
- Add minced garlic, paprika, and cumin to the onion mixture, stirring briefly to release aromatic flavors.
- Pour pinto beans and broth into the seasoned skillet, simmering for 5-7 minutes until the liquid reduces and beans are thoroughly heated.
- Season bean mixture with salt and pepper according to personal taste preferences.
- Plate warm pinto beans in a serving bowl, accompanied by freshly baked cornbread.
- Optional: Enhance the dish with hot sauce, sliced green onions, or fresh greens for additional flavor and texture.
Notes
- Customize your cornbread by swapping buttermilk with plain yogurt or milk mixed with lemon juice for a tangy twist.
- Ensure a moist cornbread by avoiding overmixing the batter, which can make it tough and dense.
- Boost protein content by adding diced jalapeños, shredded cheese, or crumbled bacon to the cornbread mixture for extra flavor.
- Transform this dish into a gluten-free option by using alternative flour like almond or gluten-free cornmeal blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg