Ingredients:

  • 1 cup (120g) yellow cornmeal
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk (or milk)
  • 2 large eggs
  • ½ cup (115g) unsalted butter, melted
  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté chopped onion until translucent.
  3. Add pinto beans, cumin, and smoked paprika; cook until warmed through.
  4. Preheat the oven to 400°F (200°C).
  5. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  6. In another bowl, mix buttermilk, eggs, and melted butter.
  7. Gradually add wet ingredients to dry ingredients, stirring until just combined.
  8. Fold the sautéed bean mixture into the cornbread batter.
  9. Pour the batter into a greased baking dish.
  10. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  11. Allow cooling for 10 minutes before slicing.