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Tennessee corn pone
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| Artist: |
_ |
| Categories: |
Casseroles, Cereals, Corn, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Pinto beans -- seasoned | | | Cooked | | 1
| cup | Cornmeal | | 1
| tsp | Baking soda | | 1/2
| tsp | Salt | | 2
| tbsp | Butter | | 2
| cup | Buttermilk | | 1
| | Egg -- slightly beaten |
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Procedures:
| 1 | Heat beans until quite hot and pour into a lightly greased 8"x8" baking dish. | | 2 | Preheat oven to 450. | | 3 | mix the cornmeal, baking soda, and salt in a large bowl. | | 4 | Melt the butter and combine with buttermilk and egg. | | 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-about 30 minutes. | | 7 | recipe by : |
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