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Newsgroups: rec.food.cooking
From: [log in to unmask] (Walter Brown)
Subject: Re: No bean casseroles? - Southern Corn Pone
Date: Sat, 2 Mar 1996 11:50:37 GMT
 
            **********************
            *  CORN & BEAN PONE  *
            *    (Spoon Bread)   *
            *   Southern U.S.A.  *
            **********************
 
Makes 4-6 servings.
 
            **  Wet Ingredients  **
 
2      cups buttermilk                1      cup boiling water
2      eggs                           2      tablespoons sunflower oil
1      teaspoon liquid honey
 
            **  Dry Ingredients  **
 
1      cup kidney or pinto beans       1 1/2  cups corn flour
2      teaspoons baking soda           1      teaspoon ground cinnamon
 
            **  Procedure  **
 
1) Soak the beans overnight in lots of cold water, in the refrigerator.
 
2) Bring the beans to a boil and then simmer until soft, about 1 1/4
hours.
 
3) While the beans are cooking, use an electric mixer to thoroughly
combine all the Wet Ingredients, except the boiling water, in a large
bowl. The eggs should be lightly beaten first, before gradually adding the
buttermilk, oil, and honey. Then thoroughly mix the remaining Dry
Ingredients in a medium bowl.
 
4) When the beans are cooked, drain. Then add the boiling water and Dry
Ingredients to the Wet, and mix well using the electric mixer. With a
spatula, blend in the hot cooked beans.
 
5) Pour into a medium (3 litre or 3 quart) lightly oiled casserole dish.
With the lid off, cook at 450F (230C) for about 40 minutes, or until the
corn pone turns golden brown and pulls away from the sides of the dish. It
should be moist, so don't over bake and dry the pone out.
 
6) Serve with a fresh tomato salad.
 
            **  Variations  **
 
Replace 1/2 cup of corn flour with 1/2 cup of corn meal. Use a different
variety of beans. Instead of mixing the beans into the batter, place them
at the bottom of the dish and then pour the batter over them.
 
Contributed by: Walter Brown, ab684
July, 1995
 
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