Southern Style Beans With Cornbread

In the South Every Family has a Beans and Cornbread recipe. This recipe was my Grandmother’s recipe. This recipe has not been changed or altered in any way. This is a taste of the South. You can change it to suit you if need be.

                                                         SOUTHERN STYLE BEANS:

1 lb Pinto Beans, Rinsed

Water

Salt and Pepper (to taste)

1 Hamhock or Bacon ( about 4 slices diced)

1/4 tsp. Baking Soda

 

(1.)  Rinse the beans in a mesh strainer and put into a Dutch Oven or a pot with a lid. Pour in enough water to cover the beans by two inches. Bring to a boil over medium heat and carefully add the hamhock or the bacon. Turn heat to low and cover with a lid. Cook for 2 hours or until beans are tender. Check them occasionally and stir them around a bit. Add more water if the water level gets to low. About 1 cup of water at a time so that you have equal amounts beans to water. When you reach the 2 hour mark check the beans by tasting 4 or 5 beans to see if they are tender. If they are tender then add about 1 tsp of salt ( as I do). You can add more or less. Then add in some pepper. I add in about 3/4 to 1 tsp of pepper. We like pepper around here.

(2.)  Now listen carefully. Add in the baking soda. This will foam up. As this foams up have a spoon and bowl ready to scoop out the foam. This might take you by surprise but, It is releasing the excess gasses from the beans. A lot of people are not aware of this. When you scoop out the foam you can just toss the foam. Stir the beans around a bit. This will not affect the flavor or texture of the beans at all.  Now at this point you can add additional flavors such as garlic or jalapeno’s. Just cook an extra 15 minutes to soften what ever you add to them.

 

                                                       CORNBREAD:

1 c. Cornmeal ( I use yellow cornmeal)

1/2 c. Flour

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Salt

1/2 tsp. Pepper ( for Flavor)

1/4 c. Buttermilk

1 to 1 -1/2 c. Milk

2 tbsp.Vegetable Oil

1 Egg, Beaten

 

(1.) In a bowl whisk together the cornmeal, flour, baking powder, baking soda, salt and pepper. set aside.

(2.) In a measuring cup beat together the buttermilk, milk, egg and oil. Pour into the flour mixture and whisk together until just combined. Set aside for 15-20 minutes to soften the cornmeal. While this happens heat up the oven to 400*.  Get an 8×8 inch baking dish or a small cast iron skillet ( 6 to 8 in) and add 1 tbsp vegetable oil and put in to the oven while it gets hot. When it is nice and hot carefully (with mitts you don’t want to burn yourself) remove the dish or skillet from the oven and pour in the batter. Place back in to the oven. Cook for 20 to 25 minutes or until golden brown on top.

(3.) Remove from oven and let stand to cool for at least 15 minutes to cool before cutting. Cut into wedges or squares and serve alongside the beans.

 

I hope you enjoy this recipe. This is a part of my childhood and every time I cook this it brings back memories.

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