Beans and Cornbread

Randi at I have to say... is hosting a "Money-saving meal" recipe swap today. My contribution is an old family favorite: Beans and Cornbread. I've never considered Beans and Cornbread a meal worth sharing with anyone outside my family, so I decided to do a quick search to see what the general consensus is regarding this meal before admitting we eat it frequently and quite happily.
Appalachian Home Cooking History, Culture, & Recipes says "Soup beans were such a staple during the winter that general stores, when they began carrying dried beans, carried 50 lb. bags alongside the typical 1, 2, & 5 lb. bags. In the winter months, a pot of beans simmered on the stove of every house every day." (via Wikipedia) I guess they've been pretty popular.
I know restaurants serve Beans and Cornbread and I found a restaurant named Beans and Cornbread in Southfield, Michigan.
I found an enthusiastic review of Beans and Cornbread with beautifully photographed instructions for making your own at The Pioneer Woman Cooks. She loves beans and admits it quite freely! (her photo, above)
Lastly, my own family history: Both of my grandmothers served Beans and Cornbread-one served it with spinach, one with fried potatoes (as I read is also typical). My mom served ours with potatoes. These days, I consider remembering to cook a big pot of beans accomplishment enough and don't bother with sides. Except the cornbread, of course. And regarding cornbread...I am a fan whether it's sweetened or not. I usually use a no-frills recipe, but today I'm posting a jazzed-up version to accompany my no-frills beans.
Without further ado, here is my recipe for Beans and Cornbread.

Beans
Buy a 2 lb. bag of dried pinto beans. Follow cooking directions on the back of the bag or do this...
Open your bag o' beans and pour into a colander. Rinse the beans and discard any bits of dirt, rock or other non-bean material. Pour beans into large pot. Add water to about 3 inches above beans. Soak overnight.
Bring water to a boil, then simmer for about an hour. Test beans for desired degree of firmness or smashability.
Salt to taste. I suggest 1 to 1 1/2 teaspoons per pound of beans.
Done!

Corn Muffins with Green Onions and Sour Cream
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tsp baking powder
1 1/2 tsp salt
1/2 tsp ground black pepper
1 cup sour cream
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 cups frozen corn kernels, thawed, drained (I usually skip this option)
1 cup chopped green onions
I add 1 cup shredded cheddar/jack cheese mix and 1/2 tsp cayenne pepper

Preheat oven to 425 degrees. Combine first 7 ingredients in large bowl. Whisk sour cream, eggs, and melted butter in another bowl. Add sour cream mixture to dry ingredients and stir just until moistened (do not overmix). Fold in corn kernels and green onions (or cheese).
Divide batter equally among 12 lined muffin cups. Bake until golden and tester inserted in center of muffins comes out clean, about 20 minutes. Cool on rack.
(Bon Appetit, November 1994)

Serve your beans over your cornbread or butter your bread and eat it on the side, but definitely use it sop up your bean juice.
Use a portion of your beans for making chili, refried beans or burritos, freeze some for later or just eat up!