Tennessee Corn Pone Recipe
Yield: 6 ServingsRecipe by luhu.jp
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
Directions:
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.
Recipe By :
Source from luhu.jp
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.
Recipe By :
Source from luhu.jp