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Little Cornbread and Pinto Beans For Lunch

  • Author: simplemealsbykim
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Lunch
  • Method: Baking, Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This cozy, comforting lunch combines flavorful cornbread with hearty pinto beans. It’s an easy, quick meal that’s both filling and satisfying. The perfect balance of warm cornbread and seasoned beans for a simple, homestyle dish.

Ingredients

For the Cornbread:

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1/4 cup sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup milk

  • 2 large eggs

  • 1/4 cup vegetable oil or melted butter

For the Pinto Beans:

  • 2 cups cooked pinto beans (or 1 can of pinto beans, drained and rinsed)

  • 1/2 onion, chopped

  • 1 garlic clove, minced

  • 1 tablespoon olive oil

  • 1/2 teaspoon cumin

  • 1/2 teaspoon chili powder

  • Salt and pepper to taste

  • 1/2 cup vegetable broth or water

Instructions

For the Cornbread:

  1. Preheat your oven to 425°F (220°C). Grease an 8×8-inch baking pan or line it with parchment paper.

  2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

  3. In a separate bowl, whisk together the milk, eggs, and oil (or melted butter).

  4. Pour the wet ingredients into the dry ingredients and stir until just combined.

  5. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

  6. Let it cool slightly before cutting into squares.

For the Pinto Beans:

 

  1. Heat olive oil in a medium-sized skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.

  2. Add the cumin and chili powder, stirring to coat the onions and garlic.

  3. Stir in the cooked pinto beans, vegetable broth (or water), and season with salt and pepper to taste.

  4. Let the beans simmer on low for 10-15 minutes to allow the flavors to blend. If the beans are too thick, add more broth or water to reach your desired consistency.

  5. Serve warm alongside the cornbread.

Notes

  • You can use canned pinto beans to save time, just make sure to drain and rinse them before cooking.

  • This meal can be made vegetarian by using vegetable broth.

 

  • Add a dollop of sour cream or shredded cheese on top of the beans for extra richness.

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