Thursday, January 7, 2010

Can someone give me their grandmother's recipe for Beans and Cornbread?

I want some very badly and I can't get in touch w/ my grandmother today. Could someone give me their grandmother's (not just one you seached for on the net) recipe?Can someone give me their grandmother's recipe for Beans and Cornbread?
';look'; pinto beans soak over night or do a quick soak. Dump soaking water.Cover with 2 inches of water add ham hocks or salt pork, salt and pepper. Bring to boil, then turn to simmer until beans are tender and liquid is thickened.


Granny never measured anythingCan someone give me their grandmother's recipe for Beans and Cornbread?
Depends on the kind of beans you are cooking.





With dried beans, I go to the Honeybaked store and buy a ham bone (usually costs only about $5.00 and has tons of meat on it). Fill a large pot with water and the ham bone. Then wash and (as my grandmother would say) ';pick the beans';. Meaning discard any beans that float or just don't look good. Cook the beans until they are soft. The time wil vary depending on type of beans you are using. Black-eyed peas cook way faster than pinto beans.





For the cornbread.....if you have one, it's best done in a cast iron skillet. Use about 1 1/2 cups white cornmeal and just add butter milk til it's about the consistency of thick pancake batter. In the cast iron skillet, melt about 3/4 stick of butter (i use the real deal, not margarine). Pour most of the butter into your batter and leave some in the skillet. Place the skillet back on the burner so it stays hot. Pour your batter into the skillet (it should sizzle, that's what gives it a good crunchy crust). Place in the center of a pre-heated 450 degree oven until it's brown around the eges.





Time consuming, but so delicious.
I can give you my dads. Cornbread from a box, Beans from a can and then piled on yellow rice. lol, not very healthy nor home made.
4 cups pinto beans


1 medium onion minced


1/2 cup minced salt pork





pick over beans removing any remaining rocks and blacker colored beans. Rinse in cool water.


If you live in alkaline country use bottled water for cooking beans.


Soak beans over night, add necessary water and turn on in the morning and bring to boil. Add onions and salt pork. Simmer for 4 to 6 hours. Crock pot works very well!





Cornbread:


1 cup corn meal


1 cup white flour


2 teaspoons baking powder


1/4 cup sugar


1 teaspoon salt


1/3 cup bacon drippings or veggie oil


2 eggs


1 cup milk





Stir dry ingredients. Beat together liquid ingredients. Stir into dry ingredients. Pour into hot cast iron skillet that has been greased. Bake in 425 F oven 15 to 20 minutes.





Turn cornbread out of skillet onto plate and slice in wedges like cake.
Cook the beans according to the bag they came in.





Then in the last hour or so of cooking add some:


bacon





garlic





onion





1 can of beer (any kind)





jalapeno





salt





pepper





cajun seasoning





And make cornbread with half and half for part of the water (just use the recipe on the box or bag).





And have shredded cheese to put over the beans when serving! This is a tasty way to make them!

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