Cheesy Mexican Cornbread and Pinto Beans

By RoketJSquerl

Ingredients

• Cheesy Mexican Cornbread:
• 1 1/2 cups self-rising cornmeal
• 1 cup buttermilk
• 2 eggs
• 1 tablespoon chopped bell pepper
• 1 cup cream-style corn
• 2 tablespoons finely chopped jalapenos (or 1/2 teaspoon cayenne or dried red pepper flakes)
• 1 1/2 cup grated sharp Cheddar cheese
• 1/2 cup cooking oil or bacon drippings
• Pinto Beans:
• 1 medium onion, chopped
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1/2 cup tomato sauce
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 1 cup beef broth
• 1 tablespoon hot sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1 to 2 tablespoons red wine vinegar

Details

Servings 8
Adapted from ezrapoundcake.com

Preparation

Step 1

FOR THE CHEESY CORNBREAD: 1. Preheat the oven to 400 degrees F. 2. In a large bowl, combine the cornmeal, buttermilk, eggs, bell pepper, corn and jalapenos. 3. Heat oil in an 8-inch cast-iron skillet for about 7 minutes. 4. Pour oil from skillet into the batter. Stir lightly, and pour half of the mixture into the hot skillet. Sprinkle half the cheese on the mixture in the skillet, then pour the remaining cornmeal mixture over this. Sprinkle the remaining cheese on top. 5. Bake for 40 minutes. Serve hot. FOR THE PINTO BEANS: 1. Heat oil in a Dutch oven over medium-high heat, and add chopped onion, sautéing for 5 minutes or until onion is tender. Add garlic, and cook for 1 minute. Stir in tomato sauce and remaining ingredients. 2. Bring to a boil; reduce heat, and simmer 8 minutes.