I’ve enjoyed talking comfort food with y’all over the last few Tuesday posts. Today’s comfort food of choice is beans and cornbread. Growing up in Kentucky, beans and cornbread were a family favorite at the supper table. In fact, at my grandmother’s table pinto beans were a daily occurrence right alongside whatever else was fixed–with ten kids to feed, they were filling and cheap. While my mother didn’t put them on our table that often, we did have beans and cornbread frequently. I loved them then and love them now.
I had no idea how many different ways people made simple ‘beans and cornbread’ until years after I left home and had babies of my own. We called them brown beans, I later learned they’re pinto beans. Live n learn, as I always say.
As I started to type my recipe for making the beans, I remembered seeing this recipe(click there) which is almost exactly what I do when making beans except I often use my slow cooker. I certainly couldn’t put up a better post–especially with pictures–, so I’ll just refer you there for details. Go on, clickity click.
For my cornbread, I pour a bit of oil into the iron skillet and put it in a hot oven for about 5 minutes whilst I mix up the cornbread, then pour that cornbread mixture into the sizzling skillet and bake…perfection!
My current preferred cornbread recipe is a family secret that I shall share with you today. Here it is:
Yep, on the side o’ that bag for the world to share. See, I told y’all I’m not a food snob but just a gal that loves cookin’ now and again.