Ham Seasoned Soup Beans With Cornbread
Instructions
Empty the 2 cans of pinto beans, including liquid, into a medium saucepan. Add the ham chunks, including liquid, to the beans. Stir together, and place over low heat while you prepare your cornbread. (Stir the beans occasionally.) In a large bowl, combine 3/4 cup self-rising flour and 1 1/2 cups self-rising cornmeal mix. Add two eggs, and about 1 cup of milk. Stir just until combined. Add more milk as needed if the batter is stiff. Place 1 tablespoon of peanut (or other) oil into an 8-inch by 8-inch baking pan. Spread the oil to all parts of the pan. Place the oil pan into a hot, 475-degree oven, until the oil is hot, but not smoking. Pour the cornbread batter evenly into the pan. Center the pan in the oven, and bake at 475 degrees for about 15 minutes, or until golden brown on top and bottom. You may check for doneness by inserting a toothpick into the center of the bread, and it should come out clean. Remove the cornbread from the oven, and immediately cut into 16 squares, 4 per side. Remove your ham-seasoned soup beans from heat. To serve, place a few ladles of beans and ham, with any liquid that comes with it, into a cereal-sized bowl. Top with fresh, chopped onion, if desired. Place a couple of pieces of cornbread on a small plate to the side, along with a serving of fresh butter.
NOTE: I FAILED TO MENTION ADDING THE OIL TO THE BAKING PAN, BUT IT IS NECESSARY FOR THE PAN TO BE GREASED, SPRAYED WITH COOKING OIL, OR HAVE 1 TABLESPOON OF VEGETABLE OIL ADDED.
