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Beans and Cornbread
I still remember the first time I ate this at my sister's kitchen table. Her husband had crumbled a block of sharp cheddar into the beans before spooning everything onto thick slices of cornbread. The cheese melted in hot spots while the beans stayed creamy and seasoned, and somehow that simple combination became my go-to comfort meal.
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly grease an 8-inch cast iron skillet with a little extra butter and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the garlic, cumin, smoked paprika, and red pepper flakes, stirring constantly for 30 seconds until fragrant — you should smell the spices bloom.
- Stir in the drained beans, diced tomatoes with their juices, and the broth. Bring to a simmer and let cook for 8-10 minutes, stirring occasionally, until the mixture thickens slightly and becomes saucy. Season generously with salt — taste before adding more since both the cheese and canned ingredients already have some salt in them.
- While the beans are cooking, whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In another bowl or measuring cup, combine the buttermilk, beaten eggs, and melted butter until well blended. Pour the wet mixture into the dry ingredients and stir just until combined — don't overmix; a few lumps are fine. Let the batter rest for 10 minutes (this is the step that makes the difference).
- Spread half of the bean mixture evenly into your greased skillet. Spoon the cornbread batter on top, spreading it to cover completely. Scatter the shredded cheddar over the batter in an even layer. Top with the remaining beans and press them gently down into the batter so they're partially submerged.
- Bake for 30-35 minutes until the cornbread is golden brown around the edges and a toothpick inserted into the center comes out clean, about 165°F at its thickest point. Let cool for 5 minutes before slicing.
- Serve warm, cut into wedges like a pie. Top with fresh cilantro or sliced green onions if you have them on hand.
Nutrition
Notes
The dish is straightforward enough to make when I'm tired but rich enough to feel like a real dinner. Cornmeal gives it structure without being heavy, while the beans — black or pinto both work well — soak up whatever spices I've got on hand. I usually serve this in my cast-iron skillet straight from the oven, which means less cleanup and no transferring food between dishes.
The trick that actually changed how I make it is letting the batter rest for ten minutes before baking. You'd think that small step wouldn't matter much, but it gives the cornmeal time to hydrate so the finished bread has an even crumb instead of dry pockets. It's also where you can swap in a handful of frozen or canned corn if your pantry needs clearing out.
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