Beans And Cornbread Food

BEANS AND CORNBREAD

Steps:

• For the beans: Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches. Slice the bacon into 1-inch thick pieces and throw it into the pot. Bring to a boil, then reduce heat and cover. Simmer for 2 hours, or until beans are tender. Add additional hot water to the pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.For the cornbread: Preheat oven to 450 F. Heat shortening over medium heat in an iron skillet (10-12 inch size), muffin pan, or other oven safe pan. Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Mix the wet ingredients into the dry ingredients. Add baking powder and baking soda. Stir to combine. Add ¼ cup of the melted shortening, stirring constantly. Pour the batter into the hot pan, smoothing the surface with a spatula. Bake for 20 to 25 minutes or until golden brown on top.

BEANS AND CORNBREAD, PIONEER WOMAN

Steps:

• BEANS: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. 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 a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a 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 degrees. 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 ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

BEANS AND WIENERS UNDER CORNBREAD

Steps:

• Preheat oven to 350*F.
• Brown weiners in a skillet.
• Cut diagonally into 1 inch pieces.
• Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 9 inch square baking dish.
• Stir in weiners (This much can be fixed ahead and refrigerated if you wish) Saute green onion in oil until soft.
• Set aside.
• Whisk together cornmeal, sugar, flour, baking powder and salt in a bowl.
• Stir in green onion with oil.
• Mix egg and milk together, then stir into flour mixture until smooth.
• Spoon over casserole.
• Bake for 30 minutes or until golden brown.
• Let cool 15 minutes before serving.

BEAN AND CORNBREAD BAKE

Steps:

• Preheat over to 400.
• In lg. skillet over medium heat, melt 2 TB marg.
• Brown sausage lightly and place in bottom of casserole.
• To drippings in skillet, saute onions& peppers three minute.
• Add beans, catsup, honey and worcest. sauce, stirring to combine.
• Bake 10 minutes.
• Cornbread topping: Combine ingred. and stir til moistened.
• Spoon over casserole; return to oven and bake 20-25 minutes or until golden brown.