Few meals are as comforting and satisfying as a skillet of Southern cornbread served with savory beans. The cornbread is golden around the edges, tender in the center, and perfect for soaking up the rich, flavorful bean broth.
This simple combination makes a budget-friendly meal that works beautifully for a cozy family dinner or a hearty lunch.
Ingredients
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar, optional
- 2 large eggs
- 1 cup buttermilk
- ¼ cup melted butter
- 2 tablespoons vegetable oil
For the Beans
- 1 pound dried pinto beans
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 bay leaf
- Salt, to taste
- 4 oz smoked sausage or ham, optional
Instructions
1. Cook the Beans
Rinse the dried beans and remove any damaged beans or debris.
Place them in a large pot and cover with several inches of water. Soak overnight, then drain.
Add the soaked beans to a large pot along with the onion, garlic, broth, water, smoked paprika, black pepper, and bay leaf.
If using smoked sausage or ham, add it at this stage.
Bring to a boil, then reduce the heat and simmer gently for about 1½–2 hours, or until the beans are tender.
Season with salt toward the end of cooking and remove the bay leaf before serving.
2. Prepare the Cornbread
Preheat the oven to 425°F (220°C).
Place a cast-iron skillet in the oven while it preheats.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and optional sugar.
In another bowl, whisk together the eggs, buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix.
3. Bake the Cornbread
Carefully remove the hot skillet from the oven.
Add the vegetable oil and swirl it around the bottom of the skillet.
Pour in the cornbread batter. It should sizzle slightly when it hits the hot skillet.
Bake for approximately 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow it to cool for a few minutes before slicing.
How to Serve
Cut the warm cornbread into wedges and serve alongside generous bowls of the beans.
For an especially comforting meal, crumble a piece of cornbread directly into the beans and let it soak up some of the flavorful broth.
You can also serve it with:
- Collard greens
- Fried or roasted chicken
- Sautéed cabbage
- Corn
- Green beans
- A simple garden salad
- Hot sauce
Tips for the Best Cornbread
Use a hot cast-iron skillet. This helps create those crisp, golden edges while keeping the center tender.
Don’t overmix the batter. A few small lumps are perfectly fine.
Use real buttermilk if possible. It adds tenderness and a subtle tang that works beautifully with the cornmeal.
Adjust the beans to your taste. Add smoked sausage, ham, bacon, or a little hot sauce for extra depth of flavor.
Final Thoughts
Southern Cornbread with Beans is simple comfort food at its best. The creamy, savory beans pair perfectly with the crisp-edged, tender cornbread, creating a filling meal from inexpensive everyday ingredients.
Serve it hot with plenty of cornbread for dipping, crumbling, and soaking up every last bit of that flavorful bean broth.