Today I’m sharing my Pinto Beans & Cornbread recipe. Also, there might be bloopers at the end. ;)
Pinto Beans:
1.5 lbs dry pinto beans; rinsed, sorted, and soaked
2.5 qt water
2 Bay Leaves
1/2 tbsp Garlic powder
1 tbsp Onion powder
1 tsp Salt
1/4 tsp Pepper
1 tbsp dried minced onion
1 lb ham steak, including juice from package
Cook on low in slow cooker for 6-8 hrs or on high for 4-5 hours
Cornbread:
2 c self rising cornmeal
Pinch of salt
1 egg
1.5 c milk
1 tsp bacon grease for batter
3 tbsp bacon grease for skillet
Preheat oven to 425 degrees Fahrenheit. Add bacon grease (lard or tallow) to skillet and heat in the oven until oven is fully preheated.
In a bowl, mix all remaining ingredients (DON'T FORGET THE EGG!). Carefully, get the skillet out of the oven. Scrape batter into skillet. Return to oven and bake for 25 minutes or until top is golden brown and center is done.
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