You know what? Sometimes it’s just necessary to have some simple beans and cornbread. I have two favorite recipes that I’m sharing with you today. One is my go-to crockpot beans recipe, and the other is my favorite chunky cornbread recipe.
Crockpot Beans and a Buttery, Chunky, and Moist Homemade Cornbread Recipe
We try to eat “Meatless Mondays” every week, and this is one of my favorite things. I grew up eating Southern food, and this is just pure comfort for me. I love some long-cooked beans with a couple of strips of bacon (no, we’re not vegetarian – we do “Meatless Mondays” to save money LOL). And I hate dry cornbread, so I have this all-time favorite, very moist and chunky cornbread recipe that I’ve used for years. Cook up some quick greens to go with it, and you actually have a filling, nutritious meal! My whole family loves this.
See the recipes below, I’ve written them out for you. These recipes are so quick and easy, and can even be made in advance. We’ve even doubled the cornbread recipe and frozen it for a second meal, and it works well (as long as you have a tight-fitting lid for freezer storage). Forgive me that I don’t have a photo of the actual recipe right now – I will upload it later the next time I cook it perhaps. I just didn’t have time to take the photos, edit them for lighting, etc. The photo is a stock photo and the cornbread actually looks nothing like this – it’s actually thicker and has chunks of corn in it. But I promise – these two recipes WON’T disappoint!
Crockpot Pintos with Bacon Recipe
This recipe is literally SO easy!
- 16oz bag of pintos
- 2 slices bacon
- salt and pepper to taste
- The night before, rinse and soak your beans in water (just covering them). You can do this in your crock, I like to soak them in the fridge directly in the crock.
- The next morning, throw in two strips of uncooked bacon (save the rest for breakfast or something). Add salt and pepper to taste.
- Cook on low for 6-8 hours.
Homemade Chunky and Moist Cornbread Recipe
I once ate this at a potluck and gained it from a friend. After years of making it, I’ve perfected it and it is a family favorite.
- 3 8-oz. boxes of corn muffin mix (I use Jiffy brand)
- 1 can creamed corn
- 2 eggs
- 8-oz. sour cream
- 1 tbsp sugar
- 1 stick butter
- Melt butter in 13×9-in pan.
- Mix first 5 ingredients together well. Let sit in the bowl for about 5 minutes.
- Pour the mix directly on top of the butter in the pan.
- Bake at 350 for about 45 minutes until golden brown.
Once you’ve tried this homemade pinto beans and chunky cornbread recipe, you’ll add it to your list of best family-pleasing recipes too!