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Tennessee Corn Pone




Source of Recipe


VV Daily Press


Recipe Introduction


From the days of Mark Twain


List of Ingredients




2 cups pinto beans, seasoned and cooked
1 cup cornmeal
1 teaspoon baking soda
1⁄2 teaspoon salt
2 tablespoons butter
2 cups buttermilk
1 egg, slightly beaten



Recipe



Heat beans until quite hot and pour into a lightly greased 8� x 8� baking dish.
Preheat oven to 450 F.

Mix the cornmeal, baking soda and salt in a large bowl.

Melt the butter and combine with buttermilk and egg.

Stir the wet and dry ingredients together until smooth, and pour them over the hot beans.
Bake on the top rack of the oven until bread is a rich golden color, and the sides of the corn bread pull away from the sides of the pan (about 30 minutes). Serves 6