Description
This comforting combo of soft, buttery cornbread and seasoned pinto beans makes a perfect quick lunch. It’s budget-friendly, easy to make, and full of flavor. Whether you’re serving it up solo or with extras like hot sauce or greens, it hits the spot every time.
Ingredients
For the pinto beans:
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1 (15 oz) can pinto beans, drained and rinsed
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1 tablespoon olive oil or butter
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1/4 cup diced onion
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1 clove garlic, minced
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1/4 teaspoon smoked paprika
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1/4 teaspoon cumin
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Salt and pepper to taste
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1/4 cup vegetable or chicken broth (or water)
For the little cornbread (makes 4 muffins or 1 mini loaf):
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1/2 cup cornmeal
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1/4 cup all-purpose flour
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1 tablespoon sugar (optional)
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup buttermilk (or 1/2 cup milk + 1/2 tsp vinegar)
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1 tablespoon melted butter or oil
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1 small egg
Instructions
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Make the cornbread:
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Preheat oven to 400°F (200°C). Grease a muffin tin or mini loaf pan.
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In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
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In another bowl, mix buttermilk, melted butter, and egg. Pour wet ingredients into dry and stir just until combined.
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Spoon batter into the prepared pan and bake for 12–15 minutes (for muffins) or until golden and a toothpick comes out clean. Let cool slightly.
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Prepare the pinto beans:
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In a small skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3–4 minutes.
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Stir in garlic, paprika, and cumin. Cook for another 30 seconds.
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Add pinto beans and broth. Simmer for 5–7 minutes until warmed through and slightly thickened. Season with salt and pepper to taste.
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Serve:
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Serve warm pinto beans in a bowl or plate with fresh cornbread on the side. Add hot sauce, sliced green onions, or greens if you like!
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Notes
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You can use leftover homemade pinto beans instead of canned.
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Add chopped jalapeños or shredded cheese to the cornbread batter for extra flavor.
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This meal packs great for lunch the next day!