Place the beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
Heat the oil in a medium frying pan over medium heat. Add onion, bacon and garlic. Cook, stirring, for 5 mins or until onion softens. Add paprika and cumin. Cook for 1 min or until aromatic.
Drain the beans and place in a slow cooker. Add the onion mixture, tomato, Worcestershire sauce, golden syrup and mustard. Cook on high for 10 hours (or on low for 12 hours), or until the beans are very tender.
Meanwhile, to make the cornbread, preheat oven to 200C. Combine the flour, cornmeal, baking powder, corn, cheddar, chilli and coriander in a large bowl. Whisk the buttermilk, egg and butter in a jug. Add to the flour mixture and stir to combine.
Brush a 20cm round ovenproof frying pan with oil. Place over medium heat. Pour in the batter and use the back of a spoon to smooth the surface. Reduce heat to low. Cook, covered, for 10 mins or until almost cooked. Transfer pan to oven. Bake for 10 mins or until golden.
Spoon the baked beans among serving plates and sprinkle with coriander. Cut the cornbread into wedges and serve with the baked beans.
