Butterbeans and Cornbread

I soaked the large limas overnight, and started water to boil with 2 chopped onions and a big ham hock. After a few hours at a simmer I pulled the hock out to cool and dumped in the drained beans, brought them to a simmer, and cooked them until tender – a few more hours. (I started early!) I went with a new cornbread recipe this time.

It was a lot drier than I’m used to. I went with 2 cups flour and 1 cup of cornmeal and used more than a cup of buttermilk. We’ve no white cheddar but we keep plenty of sharp yellow so I used that. I don’t think it was the full 6 ounces the recipe called for. I used a pastry cutter in lieu of cleaning up a food processor.

I pressed that chilled disc into my favorite 10″ cast iron skillet and started it baking in my toaster oven. I didn’t notice but the oven was set with the high speed convection fan on and it took less than 15 minutes to get brown on top. I killed the fan and turned the heat down a little and let it bake for a few more minutes. Because, I suppose, there were no eggs in the mix it was pretty crumbly but otherwise very tasty. All that butter!

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