Southern Cornbread & Beans RecipeIngredients:For the Beans:2 cans (15 oz each) pinto beans, drained and rinsed4 slices bacon, chopped½ medium onion, diced2 cloves garlic, minced1½ cups chicken broth½ tsp smoked paprika½ tsp black pepper½ tsp salt¼ tsp cayenne pepper, optionalFor the Cornbread:1 cup yellow cornmeal1 cup all-purpose flour1 tbsp baking powder½ tsp salt¼ cup sugar1 cup buttermilk1 large egg¼ cup melted butterMethod:Cook the chopped bacon in a skillet over medium heat until crispy. Add the onion and cook for 3–4 minutes, then add the garlic.Stir in the pinto beans, chicken broth, smoked paprika, black pepper, salt, and cayenne. Simmer for 20–25 minutes, stirring occasionally.Preheat the oven to 400°F (200°C). Grease a cast-iron skillet or baking dish.In a bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.Add the buttermilk, egg, and melted butter. Stir just until combined—don’t overmix.Pour the batter into the prepared skillet and bake for 18–22 minutes, until golden brown and a toothpick comes out clean.Serve the warm cornbread with a generous spoonful of savory beans. Add a pat of butter on top for that classic Southern touch.
Southern Cornbread & Beans Recipe
