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Southern Butter Beans and Cornbread

Bham_eggerBham_egger Posts: 196
edited December 2012 in EggHead Forum

Cold day here in Alabama so I decide to do up some Butter Beans and Cornbread on the egg.  Used some country cured ham from a farm in Cullman, AL to season the beans, along with some Slap ya Mama Creole seasoning, and some fresh garlic and onion.  Brought them to a boil at about 400 on the egg, then backed it off to 275-300 for about 3 hours with the lid on pot.  Threw some hickory chunks on the fire for the last hour and removed the lid.  Pulled the beans off and did some buttermilk cornbread on the egg at 450 for about 25 min.  Beans were great, with just the right amount of smoke, and the cornbread was the moistest I've ever had!  Love the flavor the egg gives those butter beans.

 

 

 

 

 

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Comments

  • You just took my mind back to Grandma's house.  Thanks !


    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • gpsegggpsegg Posts: 292
    Bham , would you be so kind to share that buttermilk cornbread recipe.....thanks!
    George
    Palm Beach Gardens, Fl and Blue Ridge, Ga.
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  • Sure. Just followed the recipe on the back of the bag. Here it is.

    1 lg egg
    1 3/4 cup buttermilk
    1/4 cup Veg oil
    2 cups Martha White Self Rising enriched White Corn Meal Mix

    Make sure to beat the egg before adding to the mix

    Batter should be pourable
    Coat a cast iron skillet generously with veg oil and heat it before adding batter.
    Cook at 450 for 25-30 min or until a toothpick in the center comes out clean.
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  • Looks good!
    HOTTY TODDY!
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