Saturday, April 7, 2012

Ham and Beans & Homemade Sweet Cornbread

This was my first time attempting any kind of beans.  I was very happy with the way this recipe turned out and will make this one again.  It was outstanding and I got rave reviews from the family!


1 pound dry great northern beans
1/2 pound cooked ham, diced
(I used the left over ham from the holidays brown sugar cured)
1 small onion, diced
1/2 cup brown sugar
salt and pepper to taste
1/4 teaspoon cayenne pepper
Natures seasoning, to taste
Season all, to taste
1 tablespoon dried parsley

Rinse beans in a large pot; discard shriveled beans and any small stones.  Add 8 cups of cold water.  Let stand overnight or at least 8 hours.  Drain and rinse beans.

Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne, natures seasoning, season all seasoning and parsley and water and cover, bring to a boil; reduce heat and simmer about 2 hours, until beans are tender.  Add more water if necessary during cooking time.


Sweet Cornbread

1 c. flour
1 c. yellow cornmeal
2/3 c. sugar
1 tsp. salt
2 tsp. baking powder
2 eggs
1 cup milk
1/3 c. plus 2 tsp. vegetable oil
1 tsp. vanilla


In a small bowl, soak 1 c. cornmeal in 1 c. milk for 15 minutes without stirring.  Preheat oven to 400 degrees.  Spray a 9 to 12 inch round pan (I use cast iron for even heating).  In large bowl, combine flour, sugar, salt and baking powder with whisk.  Stir in eggs, cornmeal and milk mixture, vegetable oil, and vanilla.  Batter will be slightly lumpy, that’s okay.  Pour into prepared pan and bake in preheated oven for 20-25 minutes, or until a toothpick inserted into center of cornbread comes out clean.

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