Beans and Cornbread Recipe (2024)

Whatever you eat or drink has a strong impact on your life. Some meals are not only to satiate hunger but remind us of the persons, places, and memories untouched with us so far. Still, nothing can beat the relish of dishes my mother used to cook for us in childhood. One of such mesmerizing and memorable meals I’m going to share with you today is the Beans and Cornbread recipe.

In childhood, I used to live in South Carolina where it was a trend to eat bread with peanuts and beans. I often make it for my family to revive that irrevocable part of my life. Pinto beans and cornbread is a highly nutritious and hearty dish. You can enjoy dipping the bread into bean gravy alone or you can have it with fried potatoes and grilled vegetables.

Let’s explore the exclusive ingredients and recipe of this Southern touch Beans and Cornbread.

How to Make Beans and Cornbread Recipe?

The recipe for making beans and cornbread recipe is very simple. The grainy texture, crispy outside, and soft tender inside make this cornbread perfect to go with any beans. It’s a little bit of a time-taking recipe. You can prepare for it in just 20 minutes. Leave it on the stove for cooking for almost 8 hours.

Ingredients

The following are some of the key ingredients to make beans and cornbread recipe:

For Beans

• 1 lb. dried pinto beans
• Cold water
• 4 cups low-sodium chicken broth
• 1 smoked ham hock (about 10-12 ounces)
• 1 large onion, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced or grated
• 1 dried bay leaf
• 1 fresh thyme sprig (or about ½ teaspoon dried thyme)
• Kosher salt and ground black pepper, to taste
• Optional, for serving: chopped fresh herbs (such as thyme or cilantro), chopped raw onion, chow-chow, sour cream, or grated cheese

For Cornbread:

• 2 cups white or yellow self-rising cornmeal mix (not plain cornmeal)
• 2 eggs (or 1 extra-large egg)
• 1 ½ cups whole buttermilk, well shaken
• ¼ cup (½ of a stick) salted butter, melted (use unsalted butter if you prefer a less-salty cornbread)
• 2 tablespoons vegetable oil or bacon grease, for coating the skillet
  

Step-By-Step Guide To Make Beans and Cornbread Recipe

Here is a step-by-step guide that you need to follow to make a beans and cornbread recipe:

For Cornbread

Step 1

Take a 10-inch cast iron skillet and preheat it in the oven up to 450 degrees Fahrenheit.

Step 2

Mix cornmeal, buttermilk, eggs, and melted butter properly.

Step 3

Grease a hot skillet and pour the above mixture into it.

Step 4

Bake it until it gets turned into golden brown bread at the top. Insert a toothpick in it to check if it’s completely cooked or not. Clean toothpicks come out to ensure that the cornbread is properly baked.

For Beans

Step 1

Take dried beans and soak them overnight. Remove water from the beans and rinse.

Step 2

Put drained beans in a cooker. Also, add broth, celery, garlic, bay leaf, onion, thyme, ham hock, and black pepper as per taste. Add cold water unless all the beans are submerged in it.

Step 3

Close the lid of the cooker pot and cook it on the stove for 4 to 5 hours or until beans become soft and tender. Sprinkle salt as well to make the taste of beans mesmerizing.

Step 4

Remove bay leaf, thyme sprig, and ham hock from the cooked beans pot. Take a potato masher or a hard spoon to mash all the beans.

Step 5

Mix all the ingredients of cornbread and make a batter. Pour it into a baking pot and bake it for an hour.

Step 6

Dish out the beans in a bowl. Serve beans along with cornbread as healthy delicious dipping.

Tips To Make Perfect Southern Beans and Cornbread Recipe

If you want to make this recipe toothsome, you need to be cautious. Here are some of the tips you need to follow to make the perfect Southern beans and cornbread recipe

• Continue tossing and looking over the beans.
• Don’t add too much salt.
• Soaking helps the beans to get cooked easily. But oversoaking is not allowed.
• Use diced onion, vegetables, and fried potatoes for topping.

FAQs

What kind of beans to serve with cornbread?

There are various beans that you can serve with cornbread. However, the best taste is when pinto beans are served in combination with cornbread.

Are beans and cornbread a healthy meal?

Yes, cornbread and beans are a completely healthy meal. It contains all the essential nutrients, vitamins, iron, magnesium, and proteins. When beans are incorporated with cornbread, the meal can fulfill your body’s needs for essential amino acids.

What main dish goes well with cornbread?

Some main dishes that you can have with cornbread are chicken noodle soup, chops gravy, vegetable soup, and beans. Moreover, its taste becomes satisfactory for taste buds if you take it with roast or BBQ beef.

Closing Remarks!

I’m sure that this recipe will bring more energy and activity to your life. As it’s time-taking to prepare, you can prepare the beans in advance. The cooler the beans are, the thicker it is. And a cornbread slice dipped in this thick gravy is really fun to eat.

More Delicious Recipes

• Philadelphia Cheesecake Recipe
• Sbarro Spinach and Cheese Stromboli Recipe
• Olive Garden Meatballs Recipe

Beans and Cornbread Recipe

The recipe for making beans and cornbread recipe is very simple. The grainy texture, crispy outside, and soft tender inside make this cornbread perfect to go with any beans. It’s a little bit of a time-taking recipe.

Print Recipe

Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Resting Time 12 hours hrs

Total Time 20 hours hrs 20 minutes mins

Course Main Dish

Cuisine American

Calories 497 kcal

Ingredients

For Beans

• 1 lb dried pinto beans
• Cold water
• 4 cups low-sodium chicken broth
• 1 smoked ham hock (about 10-12 ounces)
• 1 large onion, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced or grated
• 1 dried bay leaf
• 1 fresh thyme sprig (or about ½ teaspoon dried thyme)
• Kosher salt and ground black pepper, to taste
• Optional, for serving: chopped fresh herbs (such as thyme or cilantro), chopped raw onion, chow-chow, sour cream, or grated cheese

For Cornbread

• 2 cups white or yellow self-rising cornmeal mix (not plain cornmeal)
• 2 eggs (or 1 extra-large egg)
• 1 ½ cups 1 ½ cups whole buttermilk, well shaken
• ¼ cup (½ of a stick) salted butter, melted (use unsalted butter if you prefer a less-salty cornbread)
• 2 tablespoons vegetable oil or bacon grease, for coating the skillet

Instructions

For Cornbread

• Take a 10-inch cast iron skillet and preheat it in the oven up to 450 degrees Fahrenheit.

• Mix cornmeal, buttermilk, eggs, and melted butter properly.

• Grease a hot skillet and pour the above mixture into it.

• Bake it until it gets turned into golden brown bread at the top. Insert a toothpick in it to check if it’s completely cooked or not. Clean toothpicks come out to ensure that the cornbread is properly baked.

For Beans

• Take dried beans and soak them overnight. Remove water from the beans and rinse.

• Put drained beans in a cooker. Also, add broth, celery, garlic, bay leaf, onion, thyme, ham hock, and black pepper as per taste. Add cold water unless all the beans are submerged in it.

• Close the lid of the cooker pot and cook it on the stove for 4 to 5 hours or until beans become soft and tender. Sprinkle salt as well to make the taste of beans mesmerizing.

• Remove bay leaf, thyme sprig, and ham hock from the cooked beans pot. Take a potato masher or a hard spoon to mash all the beans.

• Mix all the ingredients of cornbread and make a batter. Pour it into a baking pot and bake it for an hour.

• Dish out the beans in a bowl. Serve beans along with cornbread as healthy delicious dipping.

Nutrition

Calories: 497kcal

Keyword Beans and Cornbread Recipe

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