Why You’ll Love This Recipe

Little Cornbread and Pinto Beans for lunch is a Southern-style comfort classic—warm, filling, and made with humble ingredients that bring big flavor. Tender, buttery mini cornbread served with seasoned, simmered pinto beans makes for a cozy, wholesome meal that’s perfect on its own or with a touch of hot sauce and a cold glass of sweet tea.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pinto beans:
dried or canned pinto beans
onion (chopped)
garlic (minced)
salt
black pepper
smoked paprika or chili powder
bay leaf
ham hock, bacon, or smoked sausage (optional)
water or broth

For the little cornbread:
yellow cornmeal
all-purpose flour
baking powder
salt
sugar (optional)
egg
buttermilk or milk
unsalted butter (melted)
oil or butter for greasing muffin tin or skillet

directions

Cook the pinto beans:
If using dried beans, soak overnight and drain.
In a large pot, sauté onions and garlic until softened.
Add beans, spices, bay leaf, and enough water or broth to cover.
Add ham hock or sausage if using. Simmer for 1½–2 hours (or 30 minutes for canned) until beans are tender. Adjust seasoning to taste.

Make the little cornbread:
Preheat oven to 400°F (200°C). Grease a muffin tin or mini skillet.
In a bowl, whisk cornmeal, flour, baking powder, salt, and sugar.
In another bowl, mix egg, buttermilk, and melted butter.
Combine wet and dry ingredients. Stir until just mixed.
Spoon into muffin tin and bake for 12–15 minutes, or until golden brown.
Cool slightly before serving.

Servings and timing

This recipe yields 4 servings.
Preparation time: 15 minutes
Cooking time: 30–120 minutes (depending on beans used)
Total time: 45 minutes–2 hours

Variations

Add jalapeños or cheese to the cornbread batter.
Stir in diced tomatoes or hot sauce to the beans.
Make skillet cornbread instead of muffins.
Serve with collard greens or a fried egg for a bigger meal.
Top with sour cream, green onions, or pickled onions.

storage/reheating

Store beans and cornbread separately in airtight containers in the fridge for up to 3 days.
Reheat beans on the stove or microwave with a splash of water. Warm cornbread in oven or toaster oven.

FAQs

Can I use canned beans?
Yes—just simmer with sautéed onion, garlic, and seasonings for 20–30 minutes.

Can I freeze the beans?
Absolutely—cool fully and freeze in portions for up to 2 months.

Can I make cornbread without buttermilk?
Yes, mix milk with a splash of vinegar or lemon juice as a substitute.

Is this dish vegetarian?
Yes, if you skip the meat and use veggie broth.

Can I make this spicy?
Add hot sauce, cayenne, or chili flakes to the beans or cornbread batter.

Conclusion

Little Cornbread and Pinto Beans for lunch is a soul-warming, simple Southern combo that delivers big flavor with every bite. Whether you’re enjoying it on a chilly day or craving a hearty, wholesome meal, this classic duo will leave you full, satisfied, and maybe even planning seconds.