Smoky Paprika Cornbread with Black Beans and Honey Butter

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory-sweet cornbread studded with black beans and smoky paprika, served with a drizzle of honey butter. This American quick recipe, ready in about 50 minutes, pairs cornmeal, all-purpose flour, and baking powder for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 8 American cuisine 280 cal/serving

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Ingredients

1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup diced black beans
1 teaspoon smoked paprika
1 cup milk
1/4 cup vegetable oil
2 tablespoons honey
2 tablespoons unsalted butter

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Instructions

Step 1: Preheat oven to 375°F and grease an 8-inch square baking dish. Whisk 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 teaspoon smoked paprika in a large bowl.
Step 2: Stir in 1/2 cup diced black beans and mix until evenly distributed.
Step 3: In a separate bowl, whisk 1 cup milk, 1/4 cup vegetable oil, and 2 tablespoons honey until combined. Pour the wet ingredients into the dry mixture and fold gently until just combined—do not overmix.
Step 4: Pour batter into the prepared dish and smooth the top. Bake for 30-35 minutes until golden and a toothpick inserted into the center comes out clean.
Step 5: While baking, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Stir in 2 tablespoons honey and simmer for 2 minutes until smooth. Drizzle over warm cornbread before serving.