Pinto Beans and Corn Bread

Let's talk about comfort food. Dried beans were always a staple in my family. Even to this day, one of my favorite meals is Pinto Beans and Corn Bread.

The lowly bean doesn't need much to help it. If you've got a leftover ham bone, great! Or some country ham trimmings and pieces.

• 2 C dried pinto beans
• 2 qt water
• ham bone or country ham trimmings and pieces
• salt and black pepper to taste (be careful if using country ham)

Wash and sort the beans. Cover the beans completely with water and soak overnight.

The next day you will drain the water from the beans. Place the beans in a soup pot or dutch oven. Add the water and ham bone. Make sure that the beans are covered by at least 1 inch. Bring the beans to a boil and then reduce to a simmer. Cook until beans are tender usually 1 1/2  to 2 hours. Check the water level in the beans as they cook. Top off the water as needed. Once cooked, season with salt and pepper.

• 1 egg
• 1 C milk
• 2 C of self-rising cornmeal (or substitute 1 1/2 C plus 6 Tbsp of cornmeal and 2 Tbsp of baking powder)
• 2 Tbsp of vegetable or bacon grease

Preheat your oven to 425 degrees F. I use a 12" cast iron skillet to cook my cornbread. Add the oil to the skillet and place in the oven to preheat for 5 to 8 minutes. Beat the egg and add the milk. Mix well. Slowly add the self-rising cornmeal until thoroughly incorporated. Remove the skillet from the oven and carefully make sure that the grease completely coats the skillet. Pour the batter into the skillet. Bake for 25 minutes.

Serve the pinto beans and cornbread with butter and your favorite hot sauce. I like Marie Sharps Fiery Hot. You can find it on Amazon.