Tennessee Pinto Bean Cornbread

Ingredients:

2 cups cooked pinto beans
1/4 teaspoon freshly ground black pepper
1/2 teaspoon seasoned salt or Creole seasoning
1 cup stone ground cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons melted
2 cups buttermilk
1 large egg, slightly beaten

Instructions:

Heat oven to 425°.
In a saucepan, combine beans with pepper and Creole seasoning; heat over medium heat until they begin to simmer; pour into a greased 8-inch wquare baking dish.
Mix the cornmeal, baking soda, and salt in a large bowl. In a small bowl whisk together the melted butter, buttermilk, and egg.
Stir the wet and dry ingredients together until smooth, and pour them over the hot beans. Bake until bread is a lightly browned and and the sides of the cornbread pull away from the sides of the pan, about 25 to 30 minutes.