Diva Tasting: Soup Beans and Cornbread…

It’s a Southern Thing….

Pinto Bean Soup


4 Cans Pinto Beans

4 Cups Chicken Broth

1 Large Onion, Diced

2 Large Ham Hocks


Step 1 Place the beans in a large soup pot. Add Chicken Broth and bring to simmer.

Step 2 Simmer for 2 hours or more adding water by ½ cup if needed.

Step 3 Cover pot, and cook soup on medium for 2 hours. Switch to Low, and continue cooking at least 1 hour. The longer it cooks the more flavorful it becomes. Serve with corn bread. Serves 10

Cast Iron Corn Bread


2 Eggs

1 ½ Cups Half-And-Half

2 ½ Cups Self-Rising White Cornmeal

½ Teaspoon Salt

3 Tablespoons Vegetable Oil

3 Tablespoons Shortening, Butter or Bacon Drippings


Step 1 Preheat oven to 450 degrees F (230 degrees C).

Step 2 Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.

Step 3 Place shortening/butter/or bacon drippings in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.

Step 4 Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.

Step 5 Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges. Do not leave corn bread in skillet after baking.


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