1. Prepare the cornbread batter
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
In another bowl, whisk together the buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix.
2. Bake the cornbread
Grease a muffin tin or a small cast-iron skillet with the oil or melted butter.
For muffins, divide the batter evenly among the cups.
Bake for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
For skillet cornbread, bake for approximately 20–25 minutes.
3. Start the beans
While the cornbread bakes, cook the chopped bacon in a saucepan over medium heat until lightly crisp.
If you’re skipping the bacon, heat 1 tablespoon of oil instead.
Add the diced onion and cook for 4–5 minutes, until softened.
4. Add the garlic and seasoning
Stir in the garlic, smoked paprika, black pepper, and chili powder.
Cook for about 30 seconds, until fragrant.
5. Simmer the beans
Add the drained beans and broth.
Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally.
For thicker beans, gently mash a small portion against the side of the pot and stir them back in.
6. Season
Taste the beans and add salt as needed.
Stir in fresh parsley or cilantro just before serving.
7. Serve
Remove the warm cornbread from the oven and brush the tops with a little melted butter.
Serve the golden cornbread alongside a generous bowl of hot seasoned beans.
Perfectly golden cornbread + creamy, smoky beans = pure Southern comfort! 🌽🫘❤️
YES or NO—does cornbread belong with beans?
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