Description
Southern comfort shines through this simple little cornbread and pinto beans lunch, offering hearty warmth on a plate. Rustic flavors meld together, creating a classic meal that connects you to home-style cooking with genuine southern charm.
Ingredients
Scale
- 1 small egg
- ½ cup buttermilk (or ½ cup milk + ½ tsp vinegar)
- 1 tbsp melted butter or oil
- ½ cup cornmeal
- ¼ cup all-purpose flour
- 1 tbsp sugar (optional)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 (15 oz) can pinto beans, drained and rinsed
- ¼ cup vegetable or chicken broth (or water)
- 1 tbsp olive oil or butter
- ¼ cup diced onion
- 1 clove garlic, minced
- ¼ tsp smoked paprika
- ¼ tsp cumin
- Salt and pepper to taste
Instructions
- Cornbread Preparation: Warm the oven to 400F (200C) and generously coat a muffin tin or mini loaf pan with cooking spray. Blend cornmeal, flour, sugar, baking powder, baking soda, and salt in a mixing bowl. In a separate container, whisk buttermilk, melted butter, and egg until smooth. Gently fold wet ingredients into dry ingredients, stirring minimally to maintain a light texture.
- Baking Cornbread: Transfer batter into the prepared pan, ensuring even distribution. Bake for 12-15 minutes, watching for a golden-brown surface and checking doneness with a toothpick that should emerge clean when inserted. Allow cornbread to rest and slightly cool after removing from oven.
- Bean Sauce Foundation: Heat olive oil in a skillet over medium temperature. Sauté onions until translucent and softened, approximately 3-4 minutes. Introduce minced garlic, paprika, and cumin, stirring rapidly to release aromatic flavors.
- Bean Finishing: Pour pinto beans and broth into the seasoned skillet. Simmer gently for 5-7 minutes, allowing liquid to reduce and beans to warm thoroughly. Season with salt and pepper according to preference.
- Plating and Serving: Ladle warm pinto beans into serving bowls, positioning freshly baked cornbread alongside. Optionally garnish with hot sauce, sliced green onions, or fresh greens for added zest and visual appeal.
Notes
- Use fresh, stone-ground cornmeal for richer flavor and authentic texture in your cornbread.
- No buttermilk? Mix regular milk with a tablespoon of vinegar or lemon juice to create a quick buttermilk alternative.
- Avoid overmixing batter to keep cornbread moist; stir just until ingredients are combined to prevent tough, dense texture.
- Toast spices briefly in oil before adding beans to enhance their depth and release more complex, aromatic flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 50 mg