Best 3 Beans And Cornbread Recipes

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Beans and cornbread are a classic Southern American comfort food combination that has been enjoyed for generations. They are often served together at hearty meals, and the flavors of the beans and cornbread complement each other perfectly. Beans are a good source of protein, fiber, and vitamins, while cornbread is a good source of carbohydrates, vitamins, and minerals. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, this article has the best recipe for beans and cornbread that will satisfy your craving.

Here are our top 3 tried and tested recipes!

MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST



Mexican Pork Pot Pie With Black Beans and Cornbread Crust image

The pork mixture can be made a day in advance and refrigerated. Cooking time does not include cooking pork. You can also make this with ground beef. This is spicy, if you want to reduce the heat, then omit the jalapeño or Tabasco sauce. This is a really tasty dish, and the cornmeal topping just by itself is good baked in an 8x8-inch buttered baking dish, I baked mine for about 25 minutes at 350 degrees!

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 28

1 onion, chopped
2 tablespoons chopped fresh garlic (to taste)
1 small green bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
oil, as needed
1 1/2 lbs ground pork
1 (16 ounce) can tomato sauce
2 tablespoons tomato paste
1 (10 ounce) bag frozen corn, thawed
1 (14 ounce) can black beans, drained
1 tablespoon cumin
1/2 teaspoon allspice
2 -4 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce (or to taste)
1 tablespoon yellow cornmeal (heaping)
seasoning salt (can use white salt)
pepper
1 cup flour
1 cup yellow cornmeal
3 tablespoons sugar (can use white or brown)
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons melted butter
3/4 cup half-and-half or 3/4 cup milk
1 large egg
1 cup grated cheddar cheese or 1 cup monterey jack cheese
1 (4 ounce) can green chili peppers (just throw in the whole can with juice)

Steps:

  • Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
  • For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
  • Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
  • Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
  • Spoon the mixture into prepared baking dish.
  • To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
  • Add in melted butter, milk and egg; stir until JUST combined.
  • Add in grated cheese and chili peppers.
  • Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
  • If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
  • Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.

BEANS AND WIENERS UNDER CORNBREAD



Beans and Wieners Under Cornbread image

This is a delicious casserole. I got it from ecookbooks online, the casserole book. I made this last night for supper and my husband and I really enjoyed it. We had the leftovers for lunch today and believe it or not, it was even more delicious! I just have to share the recipe with you!

Provided by MarieRynr

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 (12 ounce) package all beef wieners
2 (16 ounce) cans baked beans
1/8 cup catsup
1 tablespoon dijon-style mustard
1 tablespoon dark brown sugar
1 tablespoon dark molasses
1 teaspoon hot pepper sauce
1 green onion, including part of the green,chopped
1 tablespoon olive oil
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk

Steps:

  • Preheat oven to 350*F.
  • Brown weiners in a skillet.
  • Cut diagonally into 1 inch pieces.
  • Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 9 inch square baking dish.
  • Stir in weiners (This much can be fixed ahead and refrigerated if you wish) Saute green onion in oil until soft.
  • Set aside.
  • Whisk together cornmeal, sugar, flour, baking powder and salt in a bowl.
  • Stir in green onion with oil.
  • Mix egg and milk together, then stir into flour mixture until smooth.
  • Spoon over casserole.
  • Bake for 30 minutes or until golden brown.
  • Let cool 15 minutes before serving.

BEANS AND CORNBREAD



Beans and Cornbread image

You can do so much with a pot of cooked pinto beans...make refried beans for burritos, add them to a pot of homemade chili or adorn a big platter of nachos.unknown source

Provided by Lynnda Cloutier

Categories     Other Main Dishes

Number Of Ingredients 16

4 cups dried pinto beans
4 slices thick cut bacon, cut into 1 inch slices (or you can use salt pork, ham hock, or diced ham instead)
1 tsp. salt
2 tsp. black pepper
OPTIONAL SEASONINGS:
chili powder
cayenne pepper
garlic powder
oregano
OPTIONAL GARNISHES:
sour cream
fresh cilantro
chopped red onion
grated cheese
pico de gallo
SKILLET CORNBREAD: RECIPE FOLLOWS

Steps:

  • 1. For beans, rinse the beans thoroughly, and put them in a large pot with the bacon. Pour water over top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium high heat, then reduce heat to low and cover. Simmer for 2 to 3 hours
  • 2. If the liquid seems to evaporate too quickly, add more water during cooking process. The beans are done when they're tender without much bite
  • 3. Add in the salt and pepper. Stir and taste, adjusting the seasoning as needed. Add in other seasonings as desired. Serve in a bowl with the cornbread, topping with a dollop of sour cream and sprig of cilantro if you wish.
  • 4. Skillet Cornbread: 1 cup yellow cornmeal 1/2 cup flour 1 tsp. salt 1 Tbsp. baking powder 1 cup buttermilk or sour milk 1/2 cup milk 1 egg 1/2 tsp. baking soda 1/4 cup plus 2 Tbsp. shortening
  • 5. To make the cornbread, Preheat oven to 450. In a bowl, mix the cornmeal, flour, salt and baking powder. Stir together. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour milk mixture into the dry ingredients. Stir with a fork til just mixed. Don't overstir. In a small bowl, melt 1/4 cup of shortening in the microwave. Slowly add the melted shortening to the batter, stirring constantly til just mixed. In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on stovetop for 1 minute, then bake for 20 to 25 minutes til golden brown. The edges should be crispy. Slice into squares and serve with the beans. For variation, stir 1 small can diced green chiles or 1 diced fresh jalapeño into the cornbread batter before pouring it into the skillet.

Tips:

  • Use fresh or frozen corn. Avoid canned corn, which is often mushy and bland.
  • Choose the right type of beans. Black beans, pinto beans, and kidney beans are all good choices for cornbread casserole.
  • Add some vegetables. Chopped onions, bell peppers, and jalapenos are all good additions to cornbread casserole.
  • Season the casserole well. Use a combination of salt, pepper, garlic powder, and onion powder to taste.
  • Don't overcook the casserole. Cook it just until the center is set and the top is golden brown.
  • Serve the casserole hot. Cornbread casserole is best served hot out of the oven, with a dollop of sour cream or salsa.

Conclusion:

Cornbread casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover cornbread, and it can also be made with fresh or frozen corn. With its combination of cornbread, beans, vegetables, and seasonings, cornbread casserole is a flavorful and satisfying dish that is sure to please everyone at the table.

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