Yield: 6 Servings
|2 cups||Pinto beans -- seasoned|
|1 teaspoon||Baking soda|
|1 \N||Egg -- slightly beaten|
Heat beans until quite hot and pour into a lightly greased 8"x8" baking dish. Preheat oven to 450.
Mix the cornmeal, baking soda, and salt in a large bowl. Melt the butter and combine with 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 bread is a rich golden color and the sides of the corn bread pull away from the sides of the pan-about 30 minutes.
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