You must be logged in to post a review.
PAM BRADLEY on 4.16.2014
I’m with you on the whole sweet cornbread thing, Ree! I’m from Louisiana, and we eat the same kind you do! Sweet cornbread is like cake! if I want cake, I’ll EAT cake! I don’t get it……..but to each their own. I was just raised on the grainy, NON-sweet, cooked-in-an-iron-skillet kind…and it’s the ONLY kind for me! Yummo!!
Janee on 1.9.2014
It sounded good so thought I’d give it a try. Meh. The amount of salt was more than I would normally use so I cut it by almost half and it was still a bit much. I added only 1/4tsp pepper. Wow, 2tsp? Was this a typo? Then I added unions, garlic, and a bit of salsa… Better. I baked the cornbread to recipe with the exception of using butter instead if shortening in the batter and only a tsp of shortening in the pan when I heated it up. Should have used butter there too, my son could not eat it because of the grease on the bottom of the bread. Seriously, reduce the amount of fat and use butter. You can taste the baking powder so I’d recommend cutting that a smidge too.
DCourtney on 2.16.2012
I must admit, I have been so scared to fix beans like my mom used to fix me when I was younger and cannot believe how easy it is! I used prepared pinto beans (and added a can of northern whites in with it). My daughter is helping fix it and just brings back so many memories of how my mom fixed it. Thanks for sharing!
applepail on 7.14.2010
This is just for the cornbread… It’s fantastic! My favorite cornbread ever.
Some tweaks I like: I usually only use about 1/4 cup total shortening – half butter (on the pan) and half bacon grease (in the bread). YUM. I also like to throw in a cup of frozen roasted corn kernels 2 or 3 tablespoons of sugar because I like my cornbread sweet.
Stephanie on 5.20.2010
My in-laws gave me a 20-pound bag of dried pinto beans. I make these a lot. I usually freeze some and make Ree’s refried beans recipe with part of a batch of these. This makes a lot… but then again, I have 20 pounds of beans to get through…
Leave a Comment
You must be logged in to post a comment.
Lynette Cassel on 6.8.2014
I was interested in this recipe, since I do like a good pinto bean. The recipe calls for bacon and then does nothing with the bacon. When does it go in the beans, do I cook it separately and add to beans later?
Brioche on 6.3.2010
I’m with txbikergirl. The cornbread is amazing. I love love love cornbread, but I had never made it without sugar. until now. I may never go back to the sweet stuff.
txbikergirl on 11.17.2009
THE CORNBREAD ROCKS! Oh, beans are always a great meal… but I am focusing on the cornbread here.
My hubby hails from Texas, and living there now I have come to the realization that beans and cornbread are a basic diet staple. Hubby prefers a real dense corny bread, whereas I like a light and fluffy cornbread… and this recipe marries the two wonderfully! It is very corny but yet comes out fluffy enough to please me… and I will cook/bake anything in an iron skillet so that really pulled me in as nothing done in a seasoned skillet ever comes out bad.
We use a course cornmeal instead of the basic stuff, because we like the texture, and sometimes I add a 1/2 can of creamed corn soup to the bread recipe to give it even more heartiness. I use a medium size skillet so my cornbread is quite thick as I like it that way.
So even if you want to try your own beans, purple hull peas here in Texas, try out this cornbread recipe and you won’t be sad. Mine turns out really dark, more brown than golden, but it is still soft and wonderful inside.
Oh, and after dinner if you have any leftover bread then drizzle some honey over a piece and eat it for dessert. to DIE for.