Golden, buttery cornbread paired with a warm bowl of seasoned beans is a classic comfort-food combination. These tender cornbread muffins are slightly crisp around the edges and perfect for dipping into flavorful beans.
Ingredients
For the cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar, optional
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted butter
- 2 tablespoons vegetable oil or melted butter, for the pan
For the beans
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 slices bacon, chopped, optional
- 1 cup chicken or vegetable broth
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- Salt, to taste
- 1 tablespoon chopped fresh parsley or cilantro
Step-by-Step Instructions
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