(by Dana Aber-Torres)
(adapted from Laurel’s Kitchen, with Gwen Aber’s notes)
4 c. very juicy seasoned beans such as pinto or kidney beans
(I think we probably used dried beans, but canned beans would be way easier, seasoned with some chili powder, salt, oregano, and some other stuff.)
2 c. cornmeal
2 t. baking soda
1 t. salt
1/4 c. butter
1 qt. buttermilk
(Buttermilk is also great for making biscuits or pancakes from mix or
2 eggs, slightly beaten
Preheat oven to 450 F.
Heat beans until quite hot and pour into a lightly buttered 9 x12 ovenproof pan.
(I used this time to sauté some pressed garlic into the pot, and added some chili powder,
oregano, & a little salt. Check the flavor of the beans, and season as you like—chili flakes, pepper etc.)
Mix cornmeal, baking soda, and salt in large bowl.
Melt butter, and add to buttermilk and eggs.
Stir wet and dry ingredients together until smooth, and pour over hot beans.
(Optional: a sprinkle of shredded cheese on beans before cornmeal.)
Bake on top rack of oven for around 30 minutes, or until cornbread is golden brown and pulling away from sides of pan.
Makes a lot; recipe can be halved.