Pinto Beans and Cornbread Recipe

And who doesn’t like Pinto Beans and Cornbread Recipe? Celiacdisease.org, and if there’s anything better than pinto beans and cornbread, it’s actually using the bread as a rolly thing to sop up all those tasty juices. Whether you make it for a quiet family meal or for an evening with friends, this dish will definitely satisfy your yearning for good old-fashioned tucker.

Pinto beans, prized for their creamy, earthy taste, are loaded with essential nutrients such as protein and fiber to enhance any recipe from chili to refried beans. Add cornbread, a Southern staple, to the mix, and this pair is elevated to classic comfort food that has by now achieved legendary status. The cornbread provides a crispy, subtly sweet counterpoint to the savory beans, so every bite is all about that harmonious blend of flavors and textures.

In our pinto beans and cornbread recipe, we will show you how to make these two basic dishes. With a few simple ingredients, you can have a great Southern-style meal right at home. Prepare to feast on something that hits the spot and is bursting with taste!

Why Pinto Beans and Cornbread are a Perfect Pairing

Pinto beans, full-flavored and earthy-tasting, form the base of this nutrient-dense all-in-one dish. They’re packed with protein and fiber, which makes them not only tasty but nutrient-dense – yes, please! Cornbread, meanwhile, rounds out the beans with those crispy edges and soft insides, plus a hint of sweetness. Each component pairs together to create one comforting, complete dish that is perfectly balanced.

Ingredients for Pinto Beans and Cornbread

Before we dive into the cooking process, let’s gather the ingredients you’ll need to make this iconic dish. Here’s what you’ll need for both the pinto beans and the cornbread:

Pinto Beans:

• 2 cups dried pinto beans
• 6 cups water or vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• Salt and pepper to taste
• 1 bay leaf (optional)

Cornbread:

1 large egg

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 cup milk

1/4 cup melted butter

Step-by-Step Instructions for Cooking Pinto Beans and Cornbread

How to Cook Pinto Beans

1. Rinse and Sort Beans: Start by rinsing the pinto beans thoroughly under cold water. Remove any debris or damaged beans.
2. Soak the Beans (Optional): For faster cooking and a smoother texture, soak the beans overnight in water. If you’re short on time, you can skip this step.
3. Cook the Beans: In a large pot, add the soaked beans, water or broth, chopped onion, garlic, cumin, and bay leaf (if using). Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours or until the beans are tender. Season with salt and pepper to taste.

How to Make Cornbread

Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Preheat the Oven: Preheat your oven to 425°F (220°C). Grease a baking dish or an 8-inch round cake pan.

Combine Dry Ingredients: In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

Add Wet Ingredients: In a separate bowl, mix the milk, melted butter, and egg. Pour this into the dry ingredients and stir until just combined.

Serving Suggestions and Tips for Pinto Beans and Cornbread

As soon as your pinto beans and cornbread are good to go, put them together for a comforting, satisfying meal. For an extra jolt of freshness, you can garnish the beans with fresh cilantro or a squeeze of lime. The cornbread can be served plain or with a dollop of butter for richness. Serve this alongside some sautéed greens (or even just a simple salad), and it’s dinner.

The Health Benefits of Pinto Beans and Cornbread

Although they are widely thought of as comfort food, pinto beans pack a powerful nutritional punch! Loaded with protein, fiber, and vital nutrients, pinto beans are a nutritious and satisfying foundation for just about anything you eat them with. With the cornbread that offers a significant serving of carbohydrates and energy, this dish is not only tasty but also a healthy option for people wishing to have a satisfying meal.

How to Make Pinto Beans and Cornbread from Scratch

You can do it, and it’s easier than you think to make pinto beans and cornbread from scratch! You begin with dried pinto beans, sugar, and a few pantry staples, and one basic cornbread recipe. Just follow the step-by-step recipe, and you will have a tasty, filling dinner in no time. This is the kind of dish that can be eaten on its own or accompanied by other Southern classics alongside fried chicken, with collard greens for a full meal that’s sure to wow.

Simple Variations on Pinto Beans and Cornbread to Try

Although classic pinto beans and cornbread are a winner in themselves, there are a million-and-one ways to make this dish your own. Toss some diced ham or bacon with the beans for extra flavor, or stir in a few jalapeños to give the cornbread some heat. The beans can also be made vegetarian by substituting vegetable broth for the chicken broth, so you’ve got a dish to please most diets.

Make-Ahead Tips for Pinto Beans and Cornbread

One of the best things about pinto beans and cornbread is that they can be made in advance. Beans can be cooked in advance and kept in the fridge up to about 3-4 days, which makes them great for meal prep. The cornbread can also be baked ahead of time and kept at room temperature for a couple of days. This ensures a rich, delicious meal that you won’t be spending half of your time in the kitchen making.

Perfect Pairings: What to Serve with Pinto Beans and Cornbread

Pinto beans and cornbread taste great on their own, but they are delicious in the company of other dishes to make a meal complete. Serve the beans and cornbread with a plate of cooked greens, such as collards or spinach, to boost the nutrition and taste. A snappy Coleslaw or a cucumber salad can work well to offset the tight richness of the beans and corn bread. For dessert, a Southern classic such as peach cobbler or banana pudding could round out the meal.

Pinto Beans and Cornbread Recipe

Pinto beans and cornbread are a match made in comfort food heaven. The creamy, savory beans pair perfectly with the golden, slightly sweet cornbread, making it a meal that’s not only delicious but also packed with nutrients. Pinto beans are an excellent source of protein and fiber, while cornbread adds a satisfying crunch and warmth to every bite. Whether served on its own or with other Southern favorites, this dish is sure to become a family favourite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 200 kcal

Equipment

• Equipment
• Large pot or Dutch oven
• Skillet or baking dish for cornbread
• Spoon for stirring
• Measuring cups and spoons
• Knife and chopping board
• Whisk or mixing spoon

Ingredients

  

• For Pinto Beans:
• 2 cups dried pinto beans
• 6 cups water or vegetable broth
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 tsp cumin
• 1 bay leaf optional
• Salt and pepper to taste
• For Cornbread:
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 large egg

Instructions

 

• For Pinto Beans:
• Check for Doneness: After simmering for 1.5 to 2 hours, check the beans for tenderness by tasting a few. If they’re not soft enough, continue simmering for another 20–30 minutes, adding more water or broth if necessary.
• Adjust Seasoning: Once the beans are tender, taste and adjust the seasoning. Add more salt, pepper, or spices as desired. If you prefer thicker beans, mash some of them with a spoon to create a creamier texture.
• Let the Beans Rest: Once done, remove the pot from heat and let the beans rest for 10–15 minutes before serving. This helps the flavors meld together.
• For Cornbread:
• Check Consistency: The cornbread batter should be thick, but still pourable. If it’s too thick, add a little extra milk, one tablespoon at a time.
• Optional Add-ins: For extra flavor, you can add ingredients like shredded cheese, diced jalapeños, or cooked bacon to the cornbread batter before baking.
• Test for Doneness: After baking for 20–25 minutes, insert a toothpick into the center of the cornbread. If it comes out clean, the cornbread is ready. If it’s still wet, bake for an additional 5 minutes and test again.
• Cool Slightly Before Serving: Allow the cornbread to cool for about 5 minutes before cutting into slices. This helps it firm up and makes it easier to serve.

Notes

• Soaking the Beans: Soaking the beans overnight helps reduce cooking time and makes them easier to digest, but it’s not necessary if you’re in a rush.
• Spice Options: For an extra kick, consider adding jalapeños or chili powder to the pinto beans or cornbread batter.
• Serving Suggestions: Serve your pinto beans and cornbread with a side of sautéed greens, such as collard greens or spinach, for a complete Southern meal. A drizzle of hot sauce can also add a nice touch to the beans.
• Make-Ahead: Both the pinto beans and cornbread can be made in advance. The beans can be stored in the fridge for up to 4 days, while the cornbread stays fresh for 2-3 days at room temperature.
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Share Your Twist!

While the classic pinto beans and cornbread recipe is a favorite for many, there’s always room for customization. Whether you want to spice things up, make it vegetarian, or add your own personal touch, we’d love to hear how you make this dish your own!

Here are a few ideas to inspire your twist:

• Turn Up the Heat: For a spicy touch, mix in some diced jalapeños or a pinch of cayenne with the pinto beans or cornbread.
• Smoked: I add a few dashes of smoked paprika, or cook the beans with smoked ham or bacon for a deeper smoky flavor.
• Cheesy Cornbread: Add cheddar cheese or even a little parmesan to mix into your cornmeal and milk for a cheesy variation.
• Vegetarian Line: Use any vegetarian-compatible broth, and don’t add meat for a fully Plant-Based meal.
• Sweet Cornbread: If you like your corn bread sweeter, add more sugar and or add a handful of corn kernels for extra sweetness/texture.
• Herb Infusion: Throw a bit of fresh thyme or rosemary into the beans to lend them an herbal aroma, and incorporate herbs in the cornbread batter for a pleasant fragrance.

Feel free to experiment with your own ideas and let us know how your pinto beans and cornbread turn out! Share your twist with us in the comments or tag us on social media. Happy cooking!