Why You’ll Love This Recipe

Little Cornbread and Pinto Beans is a humble yet hearty Southern-style lunch that brings together warm, buttery cornbread and tender, seasoned pinto beans. It’s a satisfying, budget-friendly meal that’s rich in flavor and full of comfort. Perfect for a quick midday bite or a cozy, home-cooked treat, this classic combo is nourishing, simple, and soul-soothing.

ingredients

Little Cornbread and Pinto Beans For Lunch

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

For the pinto beans:
dried or canned pinto beansoniongarlicbay leaffresh or smoked ham hock or bacon (optional)olive oilsaltblack pepperchili powder or paprika (optional)water or broth

For the little cornbread:
cornmealall-purpose floursugar (optional)bakings powdersaltmilkbutter or oilegg

directions

For the pinto beans:
If using dried beans, soak them overnight or use a quick soak method. Drain and rinse.
In a pot, heat olive oil and sauté chopped onion and garlic until soft.
Add soaked or canned beans, bay leaf, seasoning, and enough water or broth to cover.
Add ham hock or bacon if using.
Bring to a boil, then reduce heat and simmer until beans are tender (1.5–2 hours for dried beans; 30 minutes for canned).
Adjust seasoning to taste and remove bay leaf before serving.

For the little cornbread:
Preheat oven to 400°F (200°C) and grease a muffin tin or small cast-iron skillet.
In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar if using.
In another bowl, combine milk, melted butter or oil, and egg.
Mix wet and dry ingredients just until combined—do not overmix.
Pour batter into prepared tin or skillet and bake for 15–20 minutes or until golden and a toothpick comes out clean.
Let cool slightly before serving.

Servings and timing

This recipe yields 4 servings.
Preparation time: 15 minutes
Cooking time: 1.5–2 hours (or 30 minutes if using canned beans)
Baking time: 20 minutes
Total time: 45–120 minutes (depending on bean type)

Variations

Add chopped jalapeños or cheese to the cornbread batter.
Serve beans over rice for a heartier meal.
Use maple syrup or honey in the cornbread for a touch of sweetness.
Include bell peppers or tomatoes in the beans for extra depth.
Top with chopped green onions or hot sauce for a spicy kick.

storage/reheating

Store beans and cornbread separately in airtight containers in the fridge for up to 4 days.
Reheat beans on the stovetop or microwave with a splash of broth or water.
Warm cornbread in the oven or microwave wrapped in a damp paper towel.
Beans freeze well for up to 2 months; cornbread is best fresh but can be frozen.

FAQs

Can I use canned beans?
Yes, just reduce the cooking time and adjust seasoning since they’re already salted.

Do I have to soak dried beans?
Soaking helps reduce cooking time and improves texture, but isn’t strictly necessary if simmered longer.

Is sugar necessary in cornbread?
No, it’s optional—some prefer savory, some like it slightly sweet.

Can I make this vegan?
Yes, omit meat in the beans and use plant-based milk and butter for the cornbread.

What type of cornmeal works best?
Medium or fine-ground cornmeal is ideal for soft, tender cornbread.

Can I cook the cornbread in a skillet?
Yes, a preheated, greased cast-iron skillet creates a crispy crust.

What pairs well with this lunch?
Collard greens, coleslaw, or a simple salad make great additions.

Is this meal gluten-free?
Use a gluten-free flour blend in the cornbread to make it gluten-free.

How do I thicken the beans?
Mash some of the beans against the side of the pot and stir to thicken naturally.

Can I add meat to the beans?
Yes, ham hock, bacon, or smoked sausage add delicious depth of flavor.

Conclusion

Little Cornbread and Pinto Beans is a timeless Southern-style lunch that delivers big on comfort and flavor with simple, wholesome ingredients. Whether you’re craving something cozy or feeding a family on a budget, this classic duo is sure to satisfy. Easy to customize and always delicious, it’s a down-home meal worth making again and again.