Comforting Beans and Cornbread

This 100% reminds me of cold nights when I was a kid! My mom used to make this and it was always one of my favorite meals! Tastes like you put all the LOVE into it but really it is super simple!! The beans do need to cook for a while to get some great flavors, but all you gotta do is stir, and the cornbread is basically mixing ingredients and throwing them in an oven! This all equals the most delicious comfort meal you could make! Try this on a cold winter night right by a fire with a large glass of wine 🙂


For the Beans:
1 lb pinto beans
1 salt pork
6 cups of water
1 jalapeno
garlic powder, to taste
cavenders, to taste
2 dashes of Worcestershire sauce
2 tsps of sugar
salt and pepper

For the Cornbread:
1 package of Aunt Jemima Corn Meal, find it here
*I use the recipe on the back of the corn meal bag and add in 1 jalapeno, 1 cup shredded cheddar cheese, and 1 can of cream corn*
here’s what you’ll need:
1 cup of flour
1 cup corn meal
4 tsps baking powder
3 tsp sugar
1 egg
1/4 cup oil, plus 1 tbsp
1 cup milk
1 jalapeno
1 cup shredded cheddar cheese
1 can cream corn


For the Beans:
1. Rinse 1 lb of pinto beans. Put in a large pot with 8 cups of water, and 1 salt pork. Bring to a boil and then reduce to simmer. Let cook with lid tented for 3 hours. Stirring regularly.
2. After 3 hours, add in 1 jalapeno, sugar, Worcestershire and spices. Stir and taste throughout the next hour! Keep adding in spices according to taste! Needs quite a bit of salt!

For the Cornbread:
1. Mix all ingredients together in a bowl. Set aside
2. Place 1 tbsp of oil in a cast iron skillet, place in the oven and preheat oven to 425.
3. Once oven and pan are preheated, add in cornbread mix into the hot pan. Be careful the oil may splatter. Cook for 20-23 minutes.
4. Spoon a bunch of beans in a bowl, top with a slice of cornbread and mix or don’t mix!


Serves about 4

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