When Peach and Princess were helping in the kitchen, I tried to make it fun. I made up songs for some of our dishes. Beans and Cornbread sounds like a cheer at a football game.:
"Beeeeans and Corrrnbread. *clap clap clapclapclap*
All these years later, when I say beans and cornbread are for supper, they sing that familiar chant!!
Nothing fancy about this meal, but it's a favorite:
1 lb pkg great northern beans
6 - 8 cups water
1 medium onion
1 cup (or more) diced ham
salt & pepper
Sort, rinse, and soak the beans according to package directions. Note: I've cooked them without soaking...they just take about an hour longer to cook. There is the myth that soaking them reduces the chance of the eater "getting gas"...in my house, it doesn't really make a difference: soaking or not, we still get gas.
After beans have soaked, pour off soaking water and rinse beans. Add 6 to 8 cups water, onion, ham, salt and pepper. Note: I don't always pour off the soaking water...I cook them in the same water. Simmer for about 1-1/2 to 2 hours (longer if you didn't soak first).
When there's about 30 minutes cooking time left, make the cornbread.
1 cup cornmeal
1 cup all purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cup vegetable oil
1 cup milk
1 egg, beaten
Preheat oven to 400. Grease 8 or 9 inch baking dish. In a large bowl, combine dry ingredients. Stir in oil, milk, and egg, mixing just until all ingredients are moistened. Pour into greased pan. Bake 20-25 minutes or until wooden pick inserted in center comes out clean. 9 servings
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