Cornbread and Beans

I remember as a small child going to my grandmothers house, she always had a fresh pot of pinto beans on the stove and cornbread baking in the oven, the smell of the two coming from the kitchen filled the house with a pleasant aroma that made my stomach ache to be filled.

Grandma Creekmore never owned a microwave oven, but she had a special gift in the kitchen. She could take the most basic foods and turn them into the most delicious meals. Being poor and growing up during the Great Depression was her training, they had to make it with what they had or starve.

Even today cornbread and beans are finding their way onto my table at least three times a week.

The “trick” is to have beans and cornbread one day and cornbread and beans the next to alleviate boredom. I crumble the cornbread and cover with beans and soup with a few onions from the garden to add extra flavor.

Cornbread

• 2 eggs
• 2 cups milk
• 4 tbsp. cooking oil
• 2 cups cornmeal (grind fresh for best taste)
• 2 tsp. baking powder
• 2 tsp. salt
• 2 cups flour
• Wisk eggs, milk and oil. Add dry ingredients and stir quickly and thoroughly. Bake for 50 minutes at 325 degrees or until golden brown.

Pinto Beans

• 2 cups of beans
• 8 cups of water
• 2 teaspoons of salt
• 2 teaspoons of pepper.

Sort beans, wash and soak overnight. Beans can be cooked on the stove top, over an open fire or in a Crock-Pot or pressure cooker. If I am going to be home all day I prefer the open fire, gives the beans a unique taste not found with the other methods. The fastest and most covenant method is to use a pressure cooker.

Using basic foods saves money, having a supply on hand will guarantee you never go hungry – no matter how poor your are or bad the times, you will thrive.

http://www.thesurvivalistblog.net/cornbread-beans/