We didn’t call it comfort food… we just called it supper. Beans and hot cornbread could feed the whole table

📝 Step-by-Step Instructions

1. Prep & Soak the Beans:
   • Rinse the dried pinto beans thoroughly and remove any broken beans or debris. 🫘
   • (Optional Quick Soak) Place beans in a pot, cover with water, bring to a boil for 2 minutes, then turn off heat, cover, and let sit for 1 hour. Drain liquid before cooking.
2. Simmer the Pinto Beans:
   • In a large Dutch oven or heavy stockpot, render the chopped bacon over medium heat until crispy. 🥓
   • Add the chopped onion and sauté for 3 to 4 minutes until tender and translucent. 🧅
   • Pour in the drained pinto beans and cover with 6 to 8 cups of fresh water or broth.
   • Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the beans are melt-in-your-mouth tender. Season generously with salt and pepper during the last 30 minutes of cooking 🧂.
3. Mix the Cornbread Batter:
   • Preheat your oven to 400°F (200°C) and place a 9-inch cast-iron skillet inside to heat up. 🔥
   • In a mixing bowl, combine the cornmeal, salt, and ground black pepper. 🥣
   • Whisk in the buttermilk and large egg until a smooth batter forms. 🥛🥚
4. Bake the Hot Cornbread:
   • Carefully remove the hot skillet from the oven and add 2 tablespoons of bacon drippings or butter, swirling to coat the bottom and sides 🧈.
   • Pour the cornbread batter into the sizzling hot skillet.
   • Bake for 20 to 25 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean ⏲️.
5. Serve Supper Hot:
   • Ladle thick, creamy pinto beans into deep bowls with extra bacon bits and broth.
   • Slice the hot skillet cornbread into wedges and serve immediately alongside sliced raw onions or pickle spears! 😋✨