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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.



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