Warm up your belly with this comforting beans and cornbread recipe. This classic Southern staple is not only delicious but it’s also incredibly easy to make. The hearty combination of beans and cornbread makes a great side dish or main course. With just a few simple ingredients, you can create an amazing meal in no time!
Contents
📖 Recipe
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
- 1 tablespoon sour cream
- ½ tablespoon fresh cilantro, chopped
- 1 tablespoon onions, chopped
- 2 tablespoons tomatoes, chopped
Instructions
To prepare the beans:
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Thoroughly rinse the beans and inspect them for any small rocks.
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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.
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Heat the pot over medium-high heat until the water comes to a boil, then reduce the heat to low and cover it.
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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:
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Start by preheating the oven to 450°F.
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In a bowl, combine cornmeal, flour, baking powder, and salt, then whisk them together.
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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.
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Pour this mixture into the bowl with the dry ingredients and stir gently with a fork until everything is just combined.
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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.
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Heat the remaining 2 tablespoons of shortening in an iron skillet on high heat, and pour the batter into the skillet, spreading it evenly.
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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:
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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.
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Sprinkle freshly chopped cilantro, chopped onion, sour cream, and/or fresh tomato on top. You can arrange the toppings in separate bowls like tacos.
