Butter Beans & Cornbread is the kind of quiet, soul-deep Southern meal that doesn’t need much to feel complete — tender, creamy butter beans simmered slow and simple, served with warm, crumbly cornbread fresh from the oven. It tastes like porch suppers, garden harvests, and the kind of food that fills you up and settles you down. One bowl feels like home.
Ingredients
For the butter beans:
4 cups fresh or frozen butter beans (or 2 cans, drained)
4 cups water or chicken broth
2 tablespoons butter
1 small onion, finely diced
1 teaspoon salt
1/2 teaspoon black pepper
Pinch of sugar (optional)
For the cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk or milk
1 large egg
1/4 cup melted butter
Instructions
Make the butter beans:
Add butter beans, water or broth, butter, and onion to a pot.
Bring to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, until beans are tender and creamy.
Season with salt, pepper, and a pinch of sugar if using.
Simmer a few minutes more until slightly thickened.
Make the cornbread:
Preheat oven to 400°F (200°C). Grease a baking pan or skillet.
In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk milk, egg, and melted butter.
Combine wet and dry ingredients until just mixed.
Pour into the pan and bake 18–22 minutes, until golden.
Serve the butter beans hot with a slice of warm cornbread — simple, filling, and pure Southern comfort.
