Warm your belly with this comforting beans and cornbread recipe. A classic Southern staple, it’s flavorful, satisfying, and surprisingly simple to make. The hearty pairing of tender beans and golden cornbread works equally well as a main course or a side, and it’s made from inexpensive pantry ingredients you likely already have.
Why you’ll love this recipe
- Quick and easy. This recipe comes together with minimal hands-on time. Simmer the beans while you prepare the cornbread, and dinner is ready without fuss.
- Budget-friendly. Both beans and cornbread use affordable pantry staples, making this a great option for everyday meals.
Ingredients and notes
For the beans: dried pinto beans (rinsed and drained), dried porcini mushrooms, bay leaf, garlic, oregano, salt, and black pepper. For the cornbread: yellow cornmeal, all-purpose flour, baking powder, salt, buttermilk, milk, an egg, baking soda, and vegetable shortening.
Notes and variations
- Cooking liquid. I cooked the beans in water, but vegetable broth or homemade stock will add more depth of flavor.
- Faster methods. Use an Instant Pot or slow cooker to speed up bean cooking. Soaking beans overnight also reduces stovetop cooking time.
- Bean swap. You can substitute black beans for pinto beans if you prefer.
- Cornbread options. Make classic skillet cornbread from scratch, use a store-bought mix, or try polenta-style or air-fryer cornbread for a different texture.
- Make it spicy. Add a pinch of cayenne, red pepper flakes, or Cajun seasoning for heat.
- Optional toppings. Sour cream, pico de gallo, chopped tomatoes or onions, and fresh cilantro all work well as toppings.
How to make beans and cornbread
Prepare the beans:
Rinse the dried beans thoroughly and check for any small stones. Place the beans in a large pot with the porcini mushrooms, bay leaf, smashed garlic, oregano, salt, and pepper. Add enough water to cover the beans by 1–2 inches.
Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer gently for 2–3 hours until the beans are tender but still hold their shape. Add water if the pot gets low during cooking and adjust seasonings to taste.
Note: To cook beans in an Instant Pot, add beans and water, set to Pressure Cook on High for 45–48 minutes (or on Low for 8 minutes with a natural release for softer beans). If using soaked beans on the stovetop, cooking time will be shorter.
Make the cornbread:
Preheat the oven to 450°F. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a measuring cup, combine the buttermilk and milk and stir in the egg with a fork. Add the baking soda and let it bubble briefly.
Pour the wet ingredients into the dry and stir gently just until combined. Melt 1/4 cup of shortening and fold it into the batter. Heat the remaining shortening (about 2 tablespoons) in a 10-inch cast-iron skillet over high heat, then pour in the batter and spread it evenly.
Cook on the stovetop for about a minute until the batter bubbles around the edges, then transfer the skillet to the oven. Bake 15–20 minutes until the top is golden and the edges are crisp.
Top tips for making beans and cornbread
These simple tips will help you get consistent results:
- Soak beans when possible. Soaking overnight reduces cooking time and helps reduce the compounds that cause gas. If you skip soaking, cook slowly with plenty of liquid.
- Adjust spices. Add chili powder, cumin, garlic, or onion powder to tailor the flavor to your taste.
- Use a well-seasoned cast iron skillet. A 10-inch skillet yields an even bake and a crisp cornbread crust.
Serving and storage suggestions
Serve beans and cornbread side by side or spoon beans over a slice of cornbread. Top with chopped cilantro, diced onion, a dollop of sour cream, or fresh tomato. Arrange toppings in separate bowls for easy customization.
Store leftover beans and cornbread separately in airtight containers. Cooked beans keep 3–4 days in the fridge or up to 3 months in the freezer. Cornbread stays fresh at room temperature for 1–2 days, in the refrigerator for up to a week, or frozen for up to 3 months. Reheat both in the microwave or warm the cornbread in a hot oven or skillet for best texture.
If you liked this recipe, try other hearty comfort dishes in your collection.
Beans and Cornbread
Ingredients
For the beans:
- 2 cups dried pinto beans, rinsed and drained
- .35 oz dried porcini mushrooms
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 bay leaf
- 2 cloves garlic, smashed
- 1/2 teaspoon oregano
For the cornbread:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 1/2 teaspoon baking soda
- 6 tablespoons shortening (divided)
Optional toppings
- 1/2 tablespoon fresh cilantro, chopped
- 1 tablespoon chopped onion
- 1 tablespoon sour cream
- 2 tablespoons chopped tomatoes
Instructions
To prepare the beans:
- Rinse the beans and check for any small stones.
- Place beans, porcini mushrooms, bay leaf, garlic, oregano, salt, and pepper in a large pot and add water to cover by 1–2 inches.
- Bring to a boil, then reduce heat, cover, and simmer on low for 2–3 hours until tender. Add water if needed and adjust seasonings.
To prepare the cornbread:
- Preheat oven to 450°F. Whisk together cornmeal, flour, baking powder, and salt.
- Combine buttermilk, milk, and egg; stir in baking soda until bubbly. Pour into dry ingredients and stir until just combined.
- Melt 1/4 cup shortening and fold into the batter. Heat remaining shortening in a cast-iron skillet over high heat, pour in batter, and spread evenly.
- Cook on the stovetop about 1 minute until bubbly, then transfer the skillet to the oven and bake 15–20 minutes until golden and crisp at the edges.
Plating:
- Serve beans alongside cornbread or spoon beans over a slice. Top with cilantro, onion, sour cream, and tomatoes as desired.
Notes
- Instant Pot: Add beans and water, pressure cook on high for 45–48 minutes, quick-release, and check doneness. Cook a few minutes longer if needed.
- Soaking: Soak beans overnight in cold water (change water once or twice) to reduce stovetop cooking time to around 40 minutes or less.
Nutrition
Nutrition information is an approximation.