Beans and Cornbread

5 from 1 vote

Beans and cornbread made with canned or dry beans from scratch, totally homemade is here. Old Fashioned Southern dish done right!

Prep Time8

Cook Time40

Course: Entree, Side Dish

Cuisine: American

Keyword: beans, cornbread

Servings:

Author: Justine

Equipment

1 pot
2 bowls
1 8x8 pan

Ingredients

Pinto Beans

2 c pinto beans dry, soaked overnight in water
4 c water fresh for cooking
1.5 c beef broth
4 oz chiles diced
2 tbsp minced garlic
1 small onion diced
2 tsp cumin
2 tsp chili powder
1 tsp paprika
2 tsp garlic salt

Homemade Cornbread Recipe

1 c cornmeal
1 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
1/3 c brown sugar
2 eggs
1 c buttermilk
1/4 c honey + 3 tbsp when done to make sweeter
1/2 c butter melted, then cooled slightly

Instructions

Instant Pot Pinto Beans No Soak - 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.
How to Cook Pinto Beans On Stove – 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 25-40 minutes or until as tender as you'd like. Drain, season with salt and pepper and serve.
Homemade cornbread - Preheat oven to 400 degrees F. In a bowl melt your butter and set aside to cool. In a bowl mix all dry ingredients together. Spray inside of your pan with olive oil or rub with melted butter and put into oven to heat up.
Into the dry mixture add your eggs, buttermilk and honey. ONLY mix until incorporated, no more. Then gently fold in your cooled melted butter. Pull out the pan out of your oven and pour in your cornbread batter. Set back in and bake for 18-20 minutes or just until toothpick in center comes out with moist crumbs attached, but not wet batter.
You do not want to overbake this, you want it to be super moist. Remove from oven and set on cooling rack. To add more savory or sweet flavor you can drizzle a bit of honey over the top to seep in or drizzle 1 tbsp melted butter over the top.

Video

Nutrition