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A warm bowl of pinto beans served with crusty cornbread, a classic Southern comfort dish.

Pinto Beans and Cornbread

A warm, filling, and budget-friendly dish that combines creamy pinto beans with crispy, tender cornbread - perfect for any occasion.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beans
  • 1 lb Dried pinto beans Canned beans can be used for a quicker option.
  • 1 medium Onion, chopped
  • 3 cloves Garlic, smashed
  • 1 piece Smoked ham hock, bacon, or smoked sausage (optional) Adds additional flavor.
  • 1 tsp Salt Add towards the end of cooking.
  • 1 tsp Black pepper
  • 1 tsp Chili powder or cumin (optional) For additional flavor.
  • 6 cups Chicken broth or water Use for cooking beans.
  • 1 tbsp Vinegar or lime juice Added before serving for brightness.
For the Cornbread
  • 1 cup Cornmeal
  • 1 cup All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 2 large Eggs
  • 1 cup Milk or buttermilk Buttermilk adds richness.
  • 1/4 cup Butter, melted

Method
 

Cooking the Beans
  1. Sort and rinse the beans, removing any stones.
  2. Soak the beans if possible, using a quick soak method if short on time.
  3. In a large pot, combine beans, chopped onion, smashed garlic, and optional smoked meat. Cover with water or broth by about 2 inches.
  4. Bring to a boil, then lower the heat to a gentle simmer. Partially cover and stir occasionally.
  5. Cook until beans are creamy, about 1.5 to 3 hours. Add more water if needed.
  6. Season with salt when beans are close to tender.
  7. Add a splash of vinegar or squeeze of lime just before serving.
Making the Cornbread
  1. Preheat the oven to 425°F (218°C) with a greased skillet or baking dish inside.
  2. In a bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In another bowl, whisk the eggs, milk or buttermilk, and melted butter.
  4. Combine wet and dry ingredients gently until just mixed - do not overmix.
  5. Pour the batter into the hot pan and bake for 18-22 minutes until golden.
  6. Let cornbread rest for 5 minutes before slicing.

Notes

Serve beans in a bowl with cornbread on the side. Leftovers can be stored in the fridge or frozen.