When the craving hits, nothing else will do—beans and cornbread it is.
This humble combo was a staple on our family table growing up. It was cheap, filling, and didn’t need anything fancy to be deeply satisfying. It’s comfort food in its purest form—hearty, warm, and a full meal all by itself. What more could you ask for?
Cornbread
There are two essential players in this dish, and the first is cornbread. My grandmother could make it every which way—corn pone, oven-baked, skillet-fried—you name it. For this dish, though, I always come back to the fried version. Up north, they call them johnnycakes. Down south, they’re hoecakes. Either way, fried cornbread is my go-to.
Now I’m not a purist (gasp!) about how it’s made. Yes, Grandma always made hers from scratch, but I’ve used the boxed corn muffin mix more than once, and I’m not ashamed to admit it. When it’s all mashed together with beans and chopped onion, I honestly can’t tell much difference. Convenience wins sometimes—and that’s just fine.
Beans
I’ve eaten my way through just about every kind of bean you can think of. While almost any of them work with cornbread (except, maybe, lima beans—but no judgment), I have a clear favorite – pinto beans. They have an earthy depth that sets them apart from navy, black, northern, or kidney beans.
That said, use what you love. The real secret isn’t the bean—it’s how you season it. That’s where the magic happens.
Final Thoughts
Where you grew up has a lot to do with how your family makes beans and cornbread. The variety of bean and cornbread combinations—and the countless ways to season them—make this dish endlessly customizable. There’s no “right” way to do it, only your way.
Before I wrap this up, one last thing that always surprises me: how few folks have actually tried fried cornbread. So let’s take a roll call—drop a comment with your home state, whether you’ve had fried cornbread, and which style you prefer.
Oh—and just one more thing…
If you’re out there working hard, breaking a sweat, this meal is soul fuel. But if you’re a desk jockey? Well, eat at your own risk.
Makin’ the Beans and Cornbread
A recipe doesn’t get any easier. Throw everything in a pot with water and chicken stock.
Two hours later they’re ready to taste and adjust the seasoning.
Whisk together your cornbread batter
Skillet fried cornbread ready for the beans!
The perfect serving!
Mash up those beans in the cornbread and add a little onion with each bite. Print
Beans and Cornbread
Pinto beans seasoned with ham hock and skillet fried cornbread
- Prep Time: 15
- Cook Time: 135
- Total Time: 2 hours 30 minutes
- Yield: 6-8 servings 1x
Ingredients
- 1 lb dried pinto beans
- 1 ham hock
- 1 qt chicken stock – get the recipe HERE
- 1 qt water
- 1 small yellow onion – diced
- 4 garlic cloves – minced
- 1/8 tsp cayenne pepper
- 1–1/2 tsp sea salt – to taste
- (1) 8.5 oz box corn muffin mix
- 2 TBL sugar
- 1 egg
- 2 TBL buttered shortening – melted
- 2/3 cup whole milk
- Salted butter – for serving with cornbread by itself
- 1 more yellow onion – thickly sliced
Instructions
- Rinse, then cover the beans with water and soak overnight
- Drain, then combine the beans with water, chicken stock, garlic, pepper, salt, onion and ham hock in a big pot
- Cover and simmer for 2 hours or a little more until the beans are tender and the ham is falling off the bone
- Pick the ham off the bone, taste and adjust the salt and pepper if necessary
- Remove from the heat, cool, cover and refrigerate until ready to use. Re-heat to serve
- Whisk your cornbread muffin mix with the egg, shortening, sugar and milk. Do not use extra milk or it will be too thin
- Pour a quarter cup into a hot, lightly buttered cast iron skillet on low-medium heat and fry until golden brown and almost crisp on the edges – about a minute on the first side until it has bubbles on top and another 30 seconds after you carefully turn it over. Repeat until you use all the batter
- I serve the beans over 2-3 pieces of cornbread with sliced onion and salted butter, then mash it into a delicious mess!