corn bread and pinto bean bake

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Name: Jami's corn bread and pinto bean
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: am
Ingredients: 1 bag pinto beans; corn meal; buttermilk; Eggs; cheese; greek yogurt

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INGREDIENTS

1 bag pinto beans
corn meal
buttermilk
Eggs
cheese
greek yogurt

Servings

INSTRUCTIONS

preparation:

•butter a 9x13 glass baking dish.

•cook 2 cups dried black-eyed peas: soak them overnight, then simmer them in water until tender. (you could dice an onion and some bacon and add it to the simmering water to make the beans extra flavorful. it’s what i do.)

you need:

•4 juicy cups cooked black-eyed peas, still hot (or reheated ‘til hot)

•2 cups medium grind cornmeal

•2 t baking soda

•1 t kosher salt

•4 T unsalted butter, melted

•4 cups buttermilk

•2 large eggs, beaten lightly

to make the corn pone:

1.pour the beans into your prepared baking dish.

2.preheat the oven to 425.

3.whisk together your dry ingredients: cornmeal, baking soda, salt.

4.stir together the wet ingredients: melted butter, buttermilk and beaten eggs.

5.add the wet ingredients to the dry and mix until smooth.

6.pour the cornbread batter over the beans and slide the baking dish into the oven.

7.bake until the cornbread is golden and firm, but not at all over-browning - 30-40 minutes. (if it does start to overbrown before it has set, simply reduce the heat to 375 and continue to bake until set.)

i like to serve tennessee corn pone with a bit of sour cream. some people like it with salsa. or hot sauce. others like it with some pickled jalapenos. then there are those that like it frosted with smashed avocados, but those people shall remain nameless.

recipe notes: when you mix the batter for the cornbread, don’t panic. it’s very wet - almost runny. but trust me, pour that business right over the top of those beans! it will run in and around the beans and bake up to be ultra-delicious.

NOTES

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Jami's corn bread and pinto bean

1 bag pinto beans
 corn meal
 buttermilk
 Eggs
 cheese
 greek yogurt

preparation:

•butter a 9x13 glass baking dish.
•cook 2 cups dried black-eyed peas: soak them overnight, then simmer them in water until tender. (you could dice an onion and some bacon and add it to the simmering water to make the beans extra flavorful. it’s what i do.)
you need:

•4 juicy cups cooked black-eyed peas, still hot (or reheated ‘til hot)
•2 cups medium grind cornmeal
•2 t baking soda
•1 t kosher salt
•4 T unsalted butter, melted 
•4 cups buttermilk
•2 large eggs, beaten lightly
to make the corn pone:

1.pour the beans into your prepared baking dish.
2.preheat the oven to 425.
3.whisk together your dry ingredients: cornmeal, baking soda, salt.
4.stir together the wet ingredients: melted butter, buttermilk and beaten eggs.
5.add the wet ingredients to the dry and mix until smooth. 
6.pour the cornbread batter over the beans and slide the baking dish into the oven.
7.bake until the cornbread is golden and firm, but not at all over-browning - 30-40 minutes. (if it does start to overbrown before it has set, simply reduce the heat to 375 and continue to bake until set.)
i like to serve tennessee corn pone with a bit of sour cream. some people like it with salsa. or hot sauce. others like it with some pickled jalapenos. then there are those that like it frosted with smashed avocados, but those people shall remain nameless.

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Nutrition

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Serving Size: 1 Serving (357g)
Recipe Makes: Servings

Calories: 583
Calories from Fat: 55 (9%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 2.3g
Cholesterol 4.9mg		2 %
Sodium 193.1mg		7 %
Potassium 1120.9mg		29 %
Total Carbohydrate 105.2g		31 %
	Dietary Fiber 11.6g	47 %
	Sugars, other 93.6g
Protein 26.3g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 583

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