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| Richard has his ethnic comfort food in spaghetti & meatballs. This is mine. I grew up on soupbeans & cornbread but never learned to cook them. My daughter taught me to make the beans just last year. Daddy gave me the recipe for his wonderful cornbread, but I like his so much, I have him make me a batch every so often, take it home, divide it into meal-sized portions and freeze it. Then on Wednesday night while Richard has his pasta, I have beans (not white ones) and cornbread (not the sweet kind where you add sugar). |
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| Soupbeans & Cornbread |
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| Soupbeans: 1 sm pkg dried pinto beans Water (2 c. to each 1 c. beans) Salt to taste Salt Pork, Platter Bacon or A Ham Bone Wash beans three times, picking out bad beans and pebbles. Place in pot or bowl with water and allow to soak overnight. Drain. Place in pot and add fresh water to cover to 2 inches and Pork. Bring to a boil. Cover with tight-fitting lid and reduce to simmer, cooking 2-3 hours (start checking at 2 hours) Add salt near serving time. Serve topped with a slab of butter, Daddy's Cornbread and a "mess of greens." |
| Daddy's Cornbread: 1-1/2 c. white cornmeal 1-1/2 t. baking powder 3 T. flour 1/4 t. baking soda 2 t. salt 2 T. melted shortening 1-1/4 c. buttermilk 1 T. vinegar (pour into milk) 1/4 c. water (use to rinse milk container) 1 beaten egg Mix dry ingredients. Melt shortening in cast iron skillet in 450 degree oven. Add milk, water and egg to dry ingredients. Add melted shortening. Mix well. Carefully pour into very hot skillet. Bake at 450 degrees for 20-25 minutes. |
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