Southern-Style Cornbread Muffins & Savory Pinto Beans
Ingredients
1. The Cornbread Muffins
1 cup Yellow Cornmeal.
1 cup All-purpose Flour.
1/2 cup Granulated Sugar (adjust to taste for sweetness).
1 tbsp Baking Powder.
1/2 tsp Salt.
1 cup Whole Milk.
1/3 cup Unsalted Butter (melted).
1 Large Egg.
2. Savory Pinto Beans
1 lb (500g) Dried Pinto Beans (soaked overnight and drained).
1 Medium Onion (finely chopped).
3 cloves Garlic (minced).
4-6 cups Chicken or Beef Broth (or water).
1 tsp Ground Cumin.
Salt & Black Pepper to taste.
Optional: Smoked turkey wing or ham hock for a traditional smoky flavor.
Preparation Instructions
Step 1: The Cornbread
Preheat your oven to 200°C (400°F). Grease a standard muffin tin with butter or cooking spray.
In a large mixing bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk the egg, milk, and melted butter until combined.
Pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined (small lumps are okay).
Fill the muffin cups about 3/4 full.
Bake for 15–20 minutes or until a toothpick inserted into the center comes out clean.
Step 2: The Pinto Beans
In a large heavy-bottomed pot (or Dutch oven), sauté the onion and garlic with a little oil until translucent.
Add the soaked beans and the broth (plus the smoked meat if using).
Bring the liquid to a boil, then reduce the heat to low.
Cover and simmer for 1.5 to 2 hours. Check occasionally; if the liquid gets too low, add a bit more broth or water.
Once the beans are tender and the liquid has thickened into a “gravy-like” consistency, season with salt, pepper, and cumin.
Plating
Serve the hot cornbread muffins on a side plate or directly next to a deep bowl of the warm pinto beans. For an extra touch, you can top the beans with a dollop of sour cream or chopped green onions.
