Tennessee Corn Pone

Recipe Ingredients

2 cups	320g / 11oz	Pinto beans - seasoned
		Cooked
1 cup	62g / 2.2oz	Cornmeal
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Butter
2 cups	474ml	Buttermilk
1		Egg - slightly beaten

Recipe Instructions

Heat beans until quite hot and pour into a lightly greased 8"x8" baking dish. Preheat oven to 450.

Mix the cornmeal, baking soda, and salt in a large bowl. Melt the butter and combine with buttermilk and egg.

Stir the wet and dry ingredients together until smooth, and pour them over the hot beans.

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.

Source:
Susan Feniger and Mary Sue Milliken

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