This recipe for Tennessee Corn Pone, by Carole Goodrich, is from Endangered Recipes: Too Good To Be Forgotten,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Main Courses: Seafood, Poultry, Pasta and Casseroles
Ethnicity (if
any):
South Eastern United States
Ingredients:
2 c. very juicy cooked and seasoned beans (especially pinto or kidney) 1 c. cornmeal 1 tsp. baking soda 1/2 tsp. salt 2 T. butter 2 c. buttermilk 1 egg (or egg beater), slightly beaten
Directions:
Heat beans until quite hot and pour into a lightly greased 8" x 8" baking dish. Preheat oven to 450 degrees. Mix the cornmeal, baking soda, and salt in a large bowl. Melt the butter and combine with the 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 your oven until the bread is a rich golden color and the sides of the cornbread pull away from the sides of the pan -- about 30 minutes.
Number Of
Servings:
4 to 6
Personal
Notes:
I had heard of "corn pone" as a child, and associated it with the rural American south. But what it actually was remained a mystery to me until I came across this recipe in a vegetarian cookbook. I tried it, and I found it to be really yummy. Maybe y'all will like it, too! (I think this dish is especially nice served with a side of fresh tomatoes and green salad or cooked greens, either one with a vinaigrette or lemon dressing.)
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