…served with my old home style cornbread
Pinto Bean Soup Recipe: Not like the pinto beans my mother would make because she used a pressure cooker. So, I’ll have to see for myself if these dare compare…
Ingredients:
- 2 /12 Cups Pinto Beans (soaked overnight in water)
- 3 Cups Chicken Broth
- 3 Cups water
- 1 Bay Leaf
- 3 Cloves, Minced Garlic
- 1 Medium Sweet Onion, Halved
- 1/2 tsp Dried Thyme
- 1 Sprig Rosemary
- 1/2 tsp Coarse Ground Pepper
- 1 tsp Kosher Salt
Cornbread Ingredients:
- Slightly less than 1 full cup self-rising corn meal mix (Martha White)
- 1 egg (ensure freshness)
- 1/4 cup cooking oil
- Slightly less than 1 full cup whole buttermilk
The goal of my cornbread is to be about 1″ to 1 1/2″ thick, not 2″ or 3″ thick like you see some cornbread.
While you mix, pre-heat the oven to 450 with the skillet in the oven. When the oven reaches 450, take the skillet out, place 2 Tbsp of bacon grease (if you have that) in the skillet (or substitute 2 Tbsp of cooking oil) letting the grease/oil spread evenly and then take a generous pinch of the corn meal mix and sprinkle it around just the edge of the skillet. Now you can pour the cornbread mix into the center of the skillet, letting it flow to the edges, and place the skillet back into the oven.
I bake the bread for 10 – 12 minutes keeping an eye on it. As you can see from the photo, I prefer it to have a nice brown crust so I’m toward the 12 minute baking side. This cornbread is meant to be thin with a little crunch on the edge.
unWine'd 