We didn’t call it comfort food… we just called it supper. Beans and hot cornbread could feed the whole table
💡 Chef’s Country Tips
- Thick Bean Broth: For that classic thick “pot liquor” broth, mash a handful of cooked pinto beans against the side of the pot with the back of a spoon during the last 15 minutes of simmering! 🫘
- Sizzling Skillet Secret: Preheating your cast-iron skillet with fat before pouring in the cornbread batter creates that irresistible, crispy brown bottom crust Grandma was famous for! 🍞
