Why You’ll Love This Recipe

Little Cornbread and Pinto Beans is a comforting Southern-style lunch that’s both hearty and wholesome. The savory, creamy texture of slow-cooked pinto beans pairs perfectly with golden, slightly sweet mini cornbreads. This classic combo is budget-friendly, filling, and packed with flavor. Ideal for a cozy lunch or a simple meal prep option that tastes even better the next day.

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 pinto beansoniongarlicbay leafsaltblack peppercuminolive oilwater or broth

For the little cornbread
cornmealall-purpose flourbaking powdersaltbuttermilkmilksugarunsalted buttereggs

directions

Prepare the pinto beans:
Rinse and sort the dried pinto beans. Soak overnight or use the quick soak method by boiling for 2 minutes and letting them sit for 1 hour.
Drain and add the beans to a large pot with chopped onion, garlic, bay leaf, olive oil, and seasonings.
Cover with water or broth and bring to a boil, then reduce to a simmer.
Cook uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy. Add water as needed.

Make the little cornbread:
Preheat oven to 400°F (200°C) and grease a mini muffin pan.
In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.
In another bowl, whisk together buttermilk, milk, melted butter, and eggs.
Add wet ingredients to dry, stirring until just combined.
Spoon into the prepared mini muffin pan and bake for 12–15 minutes, or until golden and a toothpick comes out clean.
Let cool slightly before serving.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time for beans: 1.5 to 2 hours
Baking time for cornbread: 15 minutes
Total time: about 2.5 hours

Variations

Add smoked ham hock or bacon to the beans for a richer flavor.
Include chopped jalapeños or shredded cheese in the cornbread batter for extra kick.
Serve with a drizzle of hot sauce or chopped green onions on top.
Try using a cast-iron skillet instead of a mini muffin pan for traditional cornbread slices.

storage/reheating

Store leftover beans in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Cornbread can be stored at room temperature for 2 days or in the fridge for up to a week.
Reheat beans in a saucepan with a splash of water. Warm cornbread in the oven at 300°F (150°C) or in the microwave for 10–15 seconds.

FAQs

Can I use canned pinto beans instead of dried?

Yes, but reduce cooking time significantly and adjust seasoning since canned beans are often salted.

What if I don’t have buttermilk?

You can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk.

Can I make the cornbread gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

Are the beans spicy?

Not by default, but you can add chili flakes or hot sauce to taste.

Can I cook the beans in a slow cooker?

Absolutely—cook on low for 6–8 hours or high for 4–5 hours.

Do I need to soak the beans?

It’s recommended for even cooking, but not mandatory if you’re using a pressure cooker.

Can I freeze the cornbread?

Yes, wrap well and freeze for up to 2 months. Reheat in the oven for best texture.

How can I thicken my beans?

Smash a few beans against the pot or simmer uncovered to reduce liquid.

Can I use milk instead of a milk/buttermilk combo?

Yes, though the tang of buttermilk adds a nice depth of flavor.

What’s the best way to serve this?

Serve a scoop of beans alongside two or three warm cornbread muffins, optionally topped with butter or honey.

Conclusion

Little Cornbread and Pinto Beans for Lunch is a soul-warming, easy-to-make meal that celebrates Southern comfort in every bite. Whether you’re serving it up for family or meal prepping for the week, this dish brings together simple ingredients to create a satisfying and nourishing plate that never goes out of style.