Beans
1 lb. Pinto beans
1 ham hock
Cook as directed on package.
(I usually cook 2 lbs. of beans to have leftovers for refried beans)
Cornbread
2 cups self rising cornmeal (or 2 cups cormeal +1 tsp. salt + 1 tsp. baking soda)
1 1/3 cups milk
1/4 cup oil
1 egg
1/2 cup sugar (optional)
Heat oven to 450. Grease/oil 9" skillet or 9" pan and preheat with oven. Mix all ingredients. Pour into skillet. Bake 20-25 minutes.
Why I do what I do
- Joy Elliott
- I am a pastor's wife, mother of six children, grandmother to two wonderful girls and one little boy, church planter, homeschooler, farmer-ish, avid reader, a passionate follower of God, and lover of His body, the church.
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