Beans And Cornbread, Pioneer Woman

• 4 cups pinto beans
• 4 slices bacon, thick (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 1/4 cup shortening
• 2 tablespoons shortening
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 egg
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda

1. BEANS: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
2. CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add 1/4 cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

pinto beans, bacon, salt, ground black pepper, shortening, shortening, yellow cornmeal, allpurpose, salt, buttermilk, milk, egg, baking powder, baking soda

Taken from www.food.com/recipe/beans-and-cornbread-pioneer-woman-436495 (may not work)