Wednesday, September 9, 2009

Beans and Cornbread

I'm paraphrasing this recipe from The Pioneer Woman (she rocks).

4 Cups Dried Pinto Beans
4 Slices Thick-sliced Bacon
1 teaspoon salt
2 teaspoons black pepper

Rinse beans under cool water. Remove anything that ain't beans. Throw the beans into a pot. Cover beans with 2 inches of water. Slice bacon into into 1-inch pieces and put them in the pot. Bring to a boil, cover and reduce heat and simmer for about 2 hours, until beans are tender. Add water to pot as needed. Beans should have a thick broth.

Add salt and pepper. Stir together well and check the seasoning. I left it this way, but think I might try adding some chili powder next time.

1 Cup yellow corn meal
1/2 Cup all-purpose flour
1 teaspoon salt
1 Cup buttermilk
1/2 Cup regular whole fat milk
1 (large) egg
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/4 Cup melted shortening (Crisco)
2-3 tablespoons shortening for pan

Heat cast iron skillet over medium heat (or in a hot oven) to get it pretty hot. Preheat oven to 450.

Add 2 or 3 tablespoons shortening to the skillet. Make sure to melt the shortening in the hot pan before you pour in the cornbread batter. This is the secret to the crispy, brown outside.

Combine yellow cornmeal, flour and salt in a mixing bowl.

In a 2 cup measuring cup, add 1 cup buttermilk, 1/2 cup regular milk and 1 egg. Stir together until combined.

Add baking powder and stir together. Add baking soda and stir together.

Pour this into the cornmeal/flour mixture and stir together until just combined.

Add 1/4 cup shortening to a microwave-safe dish and microwave until melted (took mine about 60 seconds at full power).

Pour melted shortening into the bowl stirring constantly until combined.

Now pour batter into hot skillet. It will sizzle around the edges.

Even out the batter on top, then bake in a 450-degree oven for 20 to 25 minutes, or until golden brown on top.

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