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Cornbread with beans

Posted on January 30, 2026 by Admin

Ah, Cornbread with Beans—a comforting, hearty dish perfect as a side or even a main. Here’s a classic version where sweet, crumbly cornbread meets savory beans:


Ingredients

For the Beans:

  • 2 cups cooked beans (pinto, black, or kidney beans work well; canned is fine, drained and rinsed)
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 tsp smoked paprika (optional)
  • ½ tsp cumin
  • Salt and pepper, to taste
  • 1 tbsp oil

For the Cornbread:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar (optional, adjust for sweetness)
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 egg
  • ¼ cup melted butter or oil

Instructions

  1. Preheat Oven:
    • Preheat oven to 400°F (200°C).
    • Grease an 8×8-inch baking pan or similar dish.
  2. Cook the Beans (if using fresh/canned):
    • Heat oil in a skillet over medium heat.
    • Sauté onion and garlic until translucent.
    • Add beans, paprika, cumin, salt, and pepper.
    • Cook 5 minutes until heated through, then remove from heat.
  3. Prepare the Cornbread Batter:
    • In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
    • In another bowl, whisk together milk, egg, and melted butter.
    • Pour wet ingredients into dry ingredients and stir until just combined.
  4. Combine and Bake:
    • Spread half of the cornbread batter in the prepared pan.
    • Spoon beans evenly over the batter.
    • Pour remaining cornbread batter on top, spreading gently.
    • Bake 25–30 minutes, until golden brown and a toothpick inserted in the cornbread comes out clean.
  5. Serve:
    • Let cool a few minutes, then cut into squares.
    • Optional: top with shredded cheese or hot sauce for extra flavor.

💡 Tips:

  • For extra richness, stir some shredded cheese or chopped green chilies into the cornbread batter.
  • Leftovers reheat well in the microwave or oven.
  • You can also make individual cornbread and bean muffins by layering beans and batter in a muffin tin.

I can also give a Southern-style skillet cornbread with beans recipe where the cornbread has a crispy crust and the beans are baked right inside—super hearty and flavorful.

Do you want me to provide that version?

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