Remember those pinto beans that I cooked a while back? I still had some leftovers, and I needed to find something to do with them. Beans and cornbread are a great combination, and this recipe for corn pone is a combination of beans covered by a layer of what is best described as a corn bread souffle. The recipe indicates that you should use a 9X13 inch pan, and I will strongly suggest that you don’t attempt to make this dish in anything smaller. I don’t have any attractive 9X13 inch pans, so I poured everything into an 8X12 inch pan. The corn pone spilled over in the oven and made quite a mess, but in spite of this, the end product was still delicious.Another important point is that the beans should be heated to boiling before pouring them into the greased pan. This allows the batter to begin cooking from the bottom as soon as it is poured on top of the beans. The end result is a delicious dish that reminds me of beans and spoon bread. The difference is that this dish is prepared in one dish.Here’s the printable recipe. Give it a try and let us know what you think.
Thanks for visiting Patty Cake’s Pantry.
- 4 cups of well seasoned pinto beans and their cooking liquid. (total volume of beans and liquid = 4 cups)
- 2 cups cornmeal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 cups buttermilk
- 2 eggs, beaten
- ¼ cup melted butter or margarine
- Preheat oven to 450 degrees.
- Reheat beans on stove to boiling.
- While bean are heating, mix together cornmeal, baking soda, and salt in one bowl.
- In another bowl combine melted butter, buttermilk, and eggs and mix well.
- Add buttermilk mixture to dry ingredients and mix well.
- Pour piping hot beans into a greased 9X13 inch baking pan.
- Top beans with corn bread batter.
- Place pan into a 450 degree oven and bake for 30 minutes or until the cornbread starts to pull away from the sides of the pan.