Smoky Paprika Cornbread with Black Beans and Honey Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory-sweet cornbread studded with black beans and smoky paprika, served with a drizzle of honey butter. This american-inspired quick meals ready in about 50 minutes pairs cornmeal, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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

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Instructions

  1. 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.
  2. Step 2: Stir in 1/2 cup diced black beans and mix until evenly distributed.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Smoky Paprika Cornbread with Black Beans and Honey Butter take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Paprika Cornbread with Black Beans and Honey Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornmeal from drying out.

Can I substitute ingredients in Smoky Paprika Cornbread with Black Beans and Honey Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Paprika Cornbread with Black Beans and Honey Butter for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoky Paprika Cornbread with Black Beans and Honey Butter?

American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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