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5.0 from 111 votes

Beans and Cornbread

This classic Southern comfort food is perfect for a cold winter day. Made with simple ingredients and spices, it's hearty and delicious, easy to make and can be customized to your liking!

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 6 servings
Calories: 537 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

For the beans:
  • 2 cups dried pinto beans rinsed and drained
  • .35 oz dried porcini mushrooms
  • 1 teaspoon ground pepper
  • ½ teaspoon salt
  • 1 piece bay leaf
  • 2 cloves garlic smashed
  • ½ teaspoon oregano
For the cornbread:
  • 1 cup yellow cornmeal
  • ½ cup all purpose flour
  • 1 tablepoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup milk
  • 1 egg large
  • ½ teaspoons baking soda
  • 6 tablespoons shortening
Optional toppings
  • ½ tablespoon fresh cilantro chopped
  • 1 tablespoon onions chopped
  • 1 tablespoon sour cream
  • 2 tablespoons tomatoes chopped

Instructions

To prepare the beans:
    Cup of Yum
  1. Thoroughly rinse the beans and inspect them for any small rocks.
  2. Place the beans in a large pot with all the remaining beans ingredients, mushrooms, and pour enough water to cover them by about 1 or 2 inches.
  3. Heat the pot over medium-high heat until the water comes to a boil, then reduce the heat to low and cover it.
  4. Allow the beans to simmer for 2 to 3 hours until they are tender but still firm. If the liquid level appears to be decreasing rapidly, add more water during the cooking process as needed. You may also add other seasonings according to your preferences.
To prepare the cornbread:
  1. Start by preheating the oven to 450°F.
  2. In a bowl, combine cornmeal, flour, baking powder, and salt, then whisk them together.
  3. In a measuring cup, measure buttermilk and milk, and use a fork to stir in the egg. Add the baking soda and mix it in; it will bubble slightly.
  4. Pour this mixture into the bowl with the dry ingredients and stir gently with a fork until everything is just combined.
  5. Melt ¼ cup of shortening in a small bowl in the microwave, then add it slowly to the batter, stirring gently until it's fully combined.
  6. Heat the remaining 2 tablespoons of shortening in an iron skillet on high heat, and pour the batter into the skillet, spreading it evenly.
  7. Cook it on the stovetop for around a minute until bubbly, then transfer the skillet to the oven and bake for 15 to 20 minutes until the top turns golden brown, and the edges become crispy.
Plating:
  1. You can either place your beans and cornbread side by side on a plate or spoon a generous amount of beans on top of your cornbread, whichever you prefer.
  2. Sprinkle freshly chopped cilantro, chopped onion, sour cream, and/or fresh tomato on top. You can arrange the toppings in separate bowls like tacos.

Notes

  • : You can also cook it in the Instant Pot. Simply add the beans and the water into the pot and set your pot to Pressure Cook on Low for 8 minutes. Turn the valve to sealing position. Once done, do a quick-release and check if beans are cooked through. Cook for a further 2 or 3 minutes if needed.
  • Another option to cook beans faster is soaking them in cold water overnight. Replace the water one or two times. The cooking time will be reduced to 40 minutes or less in a normal pot.
  • Cooking the beans faster: You can also cook it in the Instant Pot. Simply add the beans and the water into the pot and set your pot to Pressure Cook on Low for 8 minutes. Turn the valve to sealing position. Once done, do a quick-release and check if beans are cooked through. Cook for a further 2 or 3 minutes if needed.
  • Another option to cook beans faster is soaking them in cold water overnight. Replace the water one or two times. The cooking time will be reduced to 40 minutes or less in a normal pot.

Nutrition Information

Calories 537kcal (27%) Carbohydrates 73g (24%) Protein 21g (42%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 7g Trans Fat 2g Cholesterol 35mg (12%) Sodium 761mg (32%) Potassium 1140mg (33%) Fiber 13g (52%) Sugar 5g (10%) Vitamin A 200IU (4%) Vitamin C 5mg (6%) Calcium 170mg (17%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 537

% Daily Value*

Calories 537kcal 27%
Carbohydrates 73g 24%
Protein 21g 42%
Fat 18g 28%
Saturated Fat 5g 25%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 7g 35%
Trans Fat 2g 100%
Cholesterol 35mg 12%
Sodium 761mg 32%
Potassium 1140mg 24%
Fiber 13g 52%
Sugar 5g 10%
Vitamin A 200IU 4%
Vitamin C 5mg 6%
Calcium 170mg 17%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.