Post by wallycat on Jan 8, 2021 21:29:59 GMT -5
I've made this so many times but not in a while...made it tonight and it is so yummy and comforting.
Tennessee Corn Pone
Recipe adapted from “Laurel’s Kitchen,” by Laurel Robertson, et. al.
Serves 4
1 15.5-ounce can black beans
1/2 cup shredded cheddar cheese
1 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (i used soymilk and added 1tbs of lemon juice)
1 egg, slightly beaten
1 tablespoon butter, melted
Preheat oven to 450 degrees F.
Open can of black beans and drain about half the liquid. Do not rinse beans. Pour into a bowl and heat beans and remaining liquid for 2 minutes in microwave. Pour beans into a 9-inch round pan and sprinkle cheese on top.
Mix the cornmeal, baking soda, and salt in a medium sized bowl. Melt the butter and combine with buttermilk and egg. Stir the wet and dry ingredients together until smooth and pour over the warm beans and cheese.
Bake on the top rack of oven until corn bread is a rich golden color, for about 25 minutes.
Recipe adapted from “Laurel’s Kitchen,” by Laurel Robertson, et. al.
Serves 4
1 15.5-ounce can black beans
1/2 cup shredded cheddar cheese
1 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (i used soymilk and added 1tbs of lemon juice)
1 egg, slightly beaten
1 tablespoon butter, melted
Preheat oven to 450 degrees F.
Open can of black beans and drain about half the liquid. Do not rinse beans. Pour into a bowl and heat beans and remaining liquid for 2 minutes in microwave. Pour beans into a 9-inch round pan and sprinkle cheese on top.
Mix the cornmeal, baking soda, and salt in a medium sized bowl. Melt the butter and combine with buttermilk and egg. Stir the wet and dry ingredients together until smooth and pour over the warm beans and cheese.
Bake on the top rack of oven until corn bread is a rich golden color, for about 25 minutes.
