Pantry Saver Cornbread and Pinto Bean Supper

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 1 15-ounce can pinto beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 1/2 cups vegetable broth
• 2 tablespoons chopped fresh cilantro (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
3. 3 In another bowl, whisk together milk, oil, and egg, then pour into the dry ingredients and stir until just combined.
4. 4 Pour batter into a greased 8-inch square baking dish and bake for 20 minutes.
5. 5 Meanwhile, in a medium saucepan, combine beans, cumin, chili powder, garlic powder, and broth. Bring to a simmer over medium heat and cook for 25 minutes, stirring occasionally.
6. 6 Remove cornbread from oven and let cool for 5 minutes before cutting into squares.
7. 7 Serve cornbread with a scoop of beans, garnished with cilantro if desired.

Equipment

• 8-inch square baking dish
• Medium saucepan

Variations

• Add grated cheese to the cornbread batter for a cheesy twist.
• Stir in diced green chilies to the beans for extra heat.

Substitutions

• Use buttermilk instead of milk for tangier cornbread.
• Substitute black beans if pinto beans are unavailable.

Pairings

• Serve with a refreshing cucumber and tomato salad.
• Pair with a crisp white or fruity red wine.

Nutrition

Tips

• For extra flavor, sauté diced onions and bell peppers to add to the beans.
• Leftover cornbread can be toasted for a delightful crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain cornbread texture.

Freezing: Freeze wrapped cornbread for up to 2 months. Thaw overnight in the fridge and reheat. Beans freeze well for up to 3 months.

Serving Suggestions

• Add a simple green salad with a tangy vinaigrette.
• Serve with pickled jalapeños for a spicy kick.

FAQ