Pioneer Woman Beans and Cornbread

Pioneer Woman beans and cornbread takes 2 hours 30 minutes and dried pinto beans, thick bacon and buttermilk to make a hearty, brothy Southern dinner. Try this easy pinto beans and cornbread recipe for Sunday dinner or cozy fall nights, since it's one-pot comfort food and budget-friendly.

Melt the shortening in the hot skillet before the cornbread batter goes in, because that sizzle builds the crispy, golden crust. Pour it into a cold pan and you get a pale, soft bottom.

Only bacon, salt and pepper go into the beans, so the broth turns thick and savory without any seasoning packets. A small pour of melted shortening stirred into the batter then makes the cornbread rich and tender.

Pioneer Woman Beans and Cornbread

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

609

kcal

Pinto beans simmer slowly with bacon until the broth turns thick and savory, while the cornbread bakes crisp and golden in a hot iron skillet. A spoonful of sour cream and fresh cilantro finish each bowl.

Ingredients

• FOR THE BEANS:
  

• 4 c. Dry Pinto Beans
  

• 4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
  

• 1 tsp. Salt
  

• 2 tsp. Ground Black Pepper
  

• FOR THE CORNBREAD:
  

• 1/4 c. Plus 2 Tablespoons Shortening
  

• 1 c. Yellow Corn Meal
  

• 1/2 c. All-purpose Flour
  

• 1 c. Buttermilk
  

• 1/2 c. Milk
  

• 1 whole Egg
  

• 1 tbsp. Baking Powder
  

• 1/2 tsp. Baking Soda
  

Directions

• Rinse the beans: Rinse 4 cups dry pinto beans in cool water, picking out any odd bits. Pour them into a large pot and cover with water by 2 to 3 inches.
• Add the bacon: Slice 4 slices thick bacon into 1-inch pieces and drop them into the pot. The bacon gives the beans a nice flavor and a little saltiness.
• Simmer the beans: Bring the pot to a boil, then reduce the heat and cover it. Simmer for 2 hours, adding hot water as needed, until the beans are tender in a thick broth.
• Season the beans: Toward the end of cooking, stir in 1 teaspoon salt and 2 teaspoons ground black pepper. Taste before adding more salt, since the cornbread has salt too.
• Heat the skillet: Preheat the oven to 450°F. Melt 1/4 cup plus 2 tablespoons shortening in a 10 to 12 inch iron skillet over medium heat, so the pan gets hot before the batter goes in.
• Mix the dry ingredients: Combine 1 cup yellow corn meal and 1/2 cup all-purpose flour in a mixing bowl. Stir in a pinch of salt.
• Mix the wet ingredients: In a separate bowl, whisk 1 cup buttermilk, 1/2 cup milk and 1 egg. Then stir the wet mixture into the dry ingredients.
• Add the leaveners: Add 1 tablespoon baking powder and 1/2 teaspoon baking soda to the batter and stir to combine. Then stir in 1/4 cup of the melted shortening, mixing constantly.
• Bake the cornbread: Pour the batter into the hot skillet and smooth the top with a spatula. Bake for 20 to 25 minutes, until it's golden brown on top.
• Serve: Spoon the beans into bowls and set a square of warm cornbread on the rim. Add sour cream, cilantro, grated cheese, chopped onions or fresh jalapenos if you like.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use salt pork or ham instead of bacon?

Yes, salt pork, a ham hock or diced ham all work in place of the bacon. Each one adds a smoky, salty flavor, so taste the broth before you add the salt.

How do I store leftover pinto beans?

Let the beans cool, then keep them in an airtight container in the fridge for a few days. They also freeze well, and the broth keeps them from drying out when you reheat them.

Can I make the beans ahead of time?

Yes, beans are a great make-ahead dish because the flavor deepens as they sit. Reheat them gently on the stove and add a splash of hot water if the broth gets too thick.

Can I bake the cornbread without an iron skillet?

Yes, a muffin pan or another oven-safe pan works too. Just heat the shortening in the pan first, so the outside still turns crisp and brown.

What's the biggest mistake with this recipe?

Adding too much salt is the most common one, since the cornbread already has salt in it. Season the beans lightly near the end of cooking, then taste again before serving.