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Little Cornbread and Pinto Beans For Lunch

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Southern

Description

This comforting lunch combo of Little Cornbread and Pinto Beans is classic, hearty, and budget-friendly. The tender, seasoned pinto beans pair perfectly with golden, buttery mini cornbread muffins or skillet cakes. It’s simple soul food, ideal for a cozy lunch or a light dinner.

Ingredients

For the Pinto Beans:

  • 1 tbsp olive oil or bacon grease

  • 1/2 small onion, chopped

  • 1 clove garlic, minced

  • 1 (15 oz) can pinto beans, drained and rinsed

  • 1/2 cup water or broth

  • 1/4 tsp smoked paprika

  • 1/4 tsp cumin

  • Salt and pepper, to taste

  • Hot sauce or apple cider vinegar (optional, for serving)

For the Little Cornbread:

  • 3/4 cup cornmeal

  • 1/4 cup all-purpose flour

  • 1 tbsp sugar (optional)

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 3/4 cup buttermilk

  • 1 egg

  • 2 tbsp melted butter or oil

  • Extra butter, for serving

Instructions

Make the beans:

  • Heat oil in a small saucepan over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and cook for 30 seconds.

  • Stir in pinto beans, water or broth, paprika, cumin, salt, and pepper.

  • Simmer on low for 10–15 minutes, stirring occasionally, until thickened and flavorful. Mash slightly if you like a creamier texture.

2. Make the cornbread:

  • Preheat oven to 400°F (200°C) and grease a mini muffin tin or small cast iron skillet.

  • In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

  • In a separate bowl, mix buttermilk, egg, and melted butter. Combine wet and dry ingredients just until mixed.

  • Spoon into muffin tin (or skillet) and bake 10–12 minutes (15–18 if skillet), or until golden and a toothpick comes out clean.

3. Serve:

  • Serve warm cornbread with a pat of butter alongside a bowl of pinto beans. Add hot sauce, vinegar, or chopped onions on top if desired.

Notes

  • Great for lunch or a light dinner—add a side of greens or sliced tomatoes for a fuller plate.

  • Leftover beans freeze well, and the cornbread can be reheated or toasted.

  • Make it vegan by skipping the egg and using plant-based milk and oil.

Find it online: https://breakfasttodinner.com/little-cornbread-and-pinto-beans-for-lunch/