Beans and Cornbread

First Name

ingredients

Beans

4 cups pinto beans
4 slices thick bacon (can also use salt pork, ham hock, or diced ham)
1 teaspoon salt
2 teaspoons ground black pepper

Cornbread

1 cup yellow corn meal
1/2 cup all purpose flour
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 egg
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup, plus 2 tablespoons shortening

directions

Beans

Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Cut the 4 slices of bacon into 1-inch pieces, and add them to the water. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For variety try adding chili powder, garlic, or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

Cornbread

Preheat oven to 450. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add 1/4 cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes until golden brown on top.

Source: Mike