CORNBREAD RECIPE PIONEER WOMAN RECIPES

Name: Beans and Cornbread
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: FOR THE BEANS:; 4 c. Dry Pinto Beans; 4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham); 1 tsp. Salt; 2 tsp. Ground Black Pepper; FOR THE CORNBREAD:; 1/4 c. Plus 2 Tablespoons Shortening; 1 c. Yellow Corn Meal; 1/2 c. All-purpose Flour; 1 tsp. Salt; 1 c. Buttermilk; 1/2 c. Milk; 1 whole Egg; 1 tbsp. Baking Powder; 1/2 tsp. Baking Soda

BEANS AND CORNBREAD - THE PIONEER WOMAN

Beans and Cornbread - The Pioneer Woman image

Do you ever allow yourself to experience the wonderful simplicity of a big ol’ pot of beans?

Provided by Ree Drummond

Categories main dish

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 8 servings

Number Of Ingredients 15

Ingredients

FOR THE BEANS:
4 c. Dry Pinto Beans
4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
1 tsp. Salt
2 tsp. Ground Black Pepper
FOR THE CORNBREAD:
1/4 c. Plus 2 Tablespoons Shortening
1 c. Yellow Corn Meal
1/2 c. All-purpose Flour
1 tsp. Salt
1 c. Buttermilk
1/2 c. Milk
1 whole Egg
1 tbsp. Baking Powder
1/2 tsp. Baking Soda

Steps:

For the beans: Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches. Slice the bacon into 1-inch thick pieces and throw it into the pot. Bring to a boil, then reduce heat and cover. Simmer for 2 hours, or until beans are tender. Add additional hot water to the pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.For the cornbread: Preheat oven to 450 F. Heat shortening over medium heat in an iron skillet (10-12 inch size), muffin pan, or other oven safe pan. Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Mix the wet ingredients into the dry ingredients. Add baking powder and baking soda. Stir to combine. Add ¼ cup of the melted shortening, stirring constantly. Pour the batter into the hot pan, smoothing the surface with a spatula. Bake for 20 to 25 minutes or until golden brown on top.

CAST IRON SKILLET CORN BREAD RECIPE | ALEX GUARNASCHELLI ...

Cast Iron Skillet Corn Bread Recipe | Alex Guarnaschelli ... image

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Provided by Alex Guarnaschelli

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

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BEANS AND CORNBREAD - THE PIONEER WOMAN

Do you ever allow yourself to experience the wonderful simplicity of a big ol’ pot of beans?
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 30 minutes
Category main dish

For the beans: Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches. Slice the bacon into 1-inch thick pieces and throw it into the pot. Bring to a boil, then reduce heat and cover. Simmer for 2 hours, or until beans are tender. Add additional hot water to the pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.For the cornbread: Preheat oven to 450 F. Heat shortening over medium heat in an iron skillet (10-12 inch size), muffin pan, or other oven safe pan. Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Mix the wet ingredients into the dry ingredients. Add baking powder and baking soda. Stir to combine. Add ¼ cup of the melted shortening, stirring constantly. Pour the batter into the hot pan, smoothing the surface with a spatula. Bake for 20 to 25 minutes or until golden brown on top.

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CAST IRON SKILLET CORN BREAD RECIPE | ALEX GUARNASCHELLI ...

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Reviews 4.8
Total Time 55 minutes

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