Southern
Pinto Beans and Cornbread
Ingredients
The quantities follow this count.
How to cook it
-
Combine the pinto beans, ham hock, onion, garlic, and broth in a large pot; bring to a boil, then simmer, partially covered, until the flavors meld, about 30 minutes.
-
Season the beans with salt, pepper, and cayenne, and pull the meat from the ham hock back into the pot, discarding the bone and skin.
-
Meanwhile, heat the oven to 425F and put a well-greased skillet inside to heat.
-
Whisk the cornmeal, flour, baking powder, salt, and sugar together, then stir in the buttermilk, egg, and melted butter just until combined.
-
Pour the batter into the hot skillet and bake until golden and a toothpick comes out clean, about 20 minutes.
-
Ladle the beans into bowls and serve with wedges of the cornbread crumbled in.
Watch how to cook Pinto Beans and Cornbread
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Southern dinner is a plate rather than a single dish. These are the courses that normally sit beside Pinto Beans and Cornbread, read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
-
What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Pinto Beans and Cornbread carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | BBQ Chicken Drumsticks |
| Gluten | Yes | BBQ Chicken Drumsticks |
| Shellfish | No | |
| Eggs | Yes | BBQ Chicken Drumsticks |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 650 kcal
- Protein
- 29 g
- Carbs
- 95 g
- Fat
- 17 g
- Fiber
- 10 g
- Sugar
- 9 g
- Sodium
- 980 mg
- Saturated fat
- 9 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Pinto Beans and Cornbread takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.