Wednesday, October 7, 2009

Tennessee Corn Pone

This recipe is from Laurel's Kitchen
*submitted by Marcia Brisson
**you should really ask Mom about when she made this for Thanksgiving

4 c. very juicy cooked and seasoned beans (especially pinto / kidney / black - whatever you want)
2 c. cornmeal
2 tsp. baking soda
1 tsp. salt
1 quart buttermilk
2 eggs, slightly beaten
1/4 c. margarine

1. Heat beans until quite hot and pour into a lightly greased 9 x 13 baking dish
2. Preheat oven 450°F
3. Mix the cornmeal, baking soda, and salt in a large bowl
4. Melt the margarine and combine with buttermilk & eggs
5. Stir the wet and dry ingredients together until smooth and pour them over the hot beans
6. Bake on the top rack of your oven until bread is a rich golden color and the sides of the corn bread pull away from the sides of the pan.
7. This takes about 30 minutes

Serves 10-12

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