Southern Beans and Cornbread Recipe

Beans and cornbread made with canned or dry beans from scratch, totally homemade is here. Old Fashioned Southern dish done right with pinto, Northern beans, black eyed peas or white is a hearty meal that is family friendly.

Beans with cornbread is a simple yet satisfying duo. A staple in American cuisine for generations, this classic combination offers a hearty and satisfying meal that’s not only delicious but also steeped in cultural history. Let’s talk about all the best variations, and seasonings to each one. (affiliate links present)

How to Cook Cornbread and Beans

Made with very humble ingredients, Cornbread in Cast Iron Skillet is a simple bread made from cornmeal. Easy to prepare with minimal ingredients with dried beans, both are readily available and affordable for all. The latter is often cooked into flavorful stews or seasoned with salt pork, ham hocks or bacon for added richness.

As with any duo or recipe there are tons of variations on it depending on your tastebuds and where you live. My Southern Grandma shared How to Cook Butter Beans for this one because that is what she swears by as a duo. Let’s go over a few other options we have made most often.

How to Cook Pinto Beans and Cornbread

The beauty of beans and cornbread lies in their versatility. While the basic components remain the same, there are countless ways to prepare and enjoy them:

1. Bean Varieties are many and depend on personal preference. You can use canned to just warm or we have answered the question; How Long Do Beans Take to Cook here.
   • Different types of beans can be used such as navy beans, black-eyed peas, and kidney beans, each lending its unique flavor and texture to the dish.
   •  Pressure Cooker Pinto Beans can be made from dried the fastest and the most commonly served with this duo.
2. Seasonings and flavorings vary widely. Traditional Southern recipes may include ingredients like onion, garlic, thyme, and bay leaves, while some recipes add spices like cumin or chili powder for a southwestern twist.
3. Many recipes incorporate meat for extra flavor and protein. Bacon, ham hocks, or smoked sausage are common choices, adding a smoky, savory element.
4. Vegetarians can enjoy beans and cornbread by omitting the meat and opting for vegetable or mushroom-based broths for added depth of flavor.

This bread made primarily with cornmeal itself has various regional adaptations, including sweet styles with added sugar or honey and savory Mexican cornbread versions with ingredients like jalapeños or cheese.

Canned Beans and Cornbread Recipe

The beauty of this meal is that these ingredients are budget-friendly, making them accessible to people from all walks of life. It offers a balanced combination of protein, fiber, and carbohydrates, and even kids grow to love it and can be eaten rather often.

1. If you use canned then all you need is a pan to warm over medium heat with a lid on.
2. While these are warming you can use my favorite boxed mix with ingredients listed on the back and there you go, done.

The ultimate comfort food. It’s the kind of meal that warms the soul on a cold day or after a long day’s work. It may hold deep cultural roots for you, particularly if you are from the South and/or are Native American.

1. If you have kiddos you can make Homemade Beans and Weenies instead!! OMG do they love this option.
2. And then make cornmeal muffins for them for a super fun meal that is totally from scratch.

Mix and match when it comes to going the easy way with Jiffy or going all out. Maybe one night you remember to soak the night before but when you come home you want quick, go with that.

How Long to Cook Crockpot Beans and Cornbread

If you want to start from scratch you will need a bit of prep with soaking beans the night before. Then it is handy to make Pinto Beans in Crockpot the next day. Show up after work and then make a batch of boxed or homemade fluffy bites. Alternatively you can make a tender pot of beans in a large pot on the stove. You just;

• Rinse dry beans in a colander. Pour into a pot and cover with cool water + 2 inches above the top of the beans. Sit on countertop overnight to soak.
• Rinse thoroughly until water runs clear, drain.
• Add into a pot over medium high heat with 6 cups of water or broth for more flavor. Bring to a boil, reduce heat to medium.
• Cover with a lid and cook for 25 minutes to 40 minutes until they are as tender as you’d like. Drain, season with salt and black pepper and serve in small bowls with a slice of your bread next to it.

I will say that the pressure cooker is the way to go though, NO soak required. Just;

• Rinse dry beans and put them into your pressure cooker. Add 4 cups water.
• Close pressure cooker lid (one not attached on the Ninja Foodi), close steam valve.
• Set to pressure high for 60 minutes. Do a quick release.
• Drain beans and put beans back into your pot. Add all other ingredients and stir together.
• Close your pressure cooker lid again and set to high pressure for 20 minutes.
• Allow to naturally release steam for 10 minutes, then release remaining and enjoy.

Once the lid is on you can incorporate dry ingredients like flour and yellow cornmeal to create cornbread batter to bake until golden brown in the oven. You can make it in a hot skillet instead but the bottom gets quite browned that way and isn’t my preference.

How to Save Leftover Cornbread

For extra protection against freezer burn and to maintain freshness, place cooled wrapped pieces or loaf in a resealable freezer bag. Squeeze out any excess air before sealing the bag. It’s essential to label the freezer bag with the date of freezing. This way, you can keep track of how long it’s been in the freezer.

Place the wrapped and bagged cornbread in the freezer. Try to store it in a location where it won’t get crushed or damaged by other items.

To thaw frozen cornbread, remove it from the freezer and let it thaw at room temperature for a few hours. Individual slices may thaw faster than a whole loaf.

Once thawed, you can reheat cornbread in the oven to restore its texture and warmth. Preheat your oven to 350 degrees F, place the cornbread on a baking sheet, and heat for about 10-15 minutes or until it’s warmed through. Alternatively, you can briefly microwave individual slices to warm them up. Printable recipe with full cooking process we prefer explained below.