Homemade Made Easy

Pinto Bean & Corn Cornbread Dressing

Pinto Bean & Corn Cornbread Dressing

Print Recipe
Cornbread meets pinto beans and buttery corn in this Southern-style dressing.
Course Side Dish
Cook Time 40 minutes
Servings 8

Ingredients

  • 1 pan cornbread, crumbled (about 8 cups)
  • 1 can Margaret Holmes Seasoned Pinto Beans, drained (15 oz)
  • 1 can Margaret Holmes Buttered Corn, drained (15.25 oz)
  • 1 cup chicken or vegetable broth
  • 1 tsp dried sage
  • ½ tsp dried thyme
  • salt & pepper to taste

Instructions

  • Preheat oven to 375°F.
  • In a large mixing bowl, combine crumbled cornbread, drained pinto beans, and buttered corn.
  • Stir in broth, sage, thyme, salt, and pepper until evenly moistened.
  • Pour into a greased baking dish.
  • Bake for 35–40 minutes, until golden brown and slightly crisp on top.