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 […]