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Southern Beans and Cornbread

Southern Beans and Cornbread

A comforting dish of tender beans served with warm, crusty cornbread, perfect for a satisfying Southern meal.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Beans
  • 1 cup dried pinto beans Can also use Great Northern or navy beans.
  • 4 cups water For soaking and cooking.
  • 1 teaspoon salt Adjust to taste.
  • 1 medium onion Chopped, for flavor.
  • 1 teaspoon black pepper For seasoning.
  • 1 optional smoked meat For added depth of flavor.
For the Cornbread
  • 1 cup cornmeal For the base of the cornbread.
  • 1 cup milk Can substitute with buttermilk.
  • 1 egg large Bind the ingredients.
  • 1 teaspoon baking powder For leavening.
  • 1/2 teaspoon salt Adjust according to taste.
  • 1 tablespoon vegetable oil For moisture.

Method
 

Prepare the Beans
  1. Soak the dried pinto beans overnight in water.
  2. Drain and rinse the beans, then add them to a pot with fresh water.
  3. Add the chopped onion, salt, and pepper.
  4. Bring to a boil, then reduce to a simmer and cook until the beans are tender, about 1.5 to 2 hours.
Make the Cornbread
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix together cornmeal, baking powder, and salt.
  3. In another bowl, whisk together milk, egg, and vegetable oil.
  4. Combine wet and dry ingredients, and pour into a greased baking dish.
  5. Bake in the preheated oven for 20-25 minutes or until golden brown.
Serve
  1. Ladle the tender beans into bowls, making sure to include some broth.
  2. Serve warm cornbread on the side, with optional toppings like chopped onions or hot sauce.

Notes

Store cooked beans in the refrigerator for up to three days. Cornbread is best served fresh but can be stored at room temperature wrapped tightly.