It rained and hailed most of today. Seemed appropriate to heat up some of the wife's cornbread and beans from my grandmas recipe. I'm sure any of you okie's out there like me can relate to this tasty staple food.

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NRA Endowment member

Throw in a mess of greens and I'm coming over.

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Isaiah 41:10

We need the recipe!!

Who doesn't like beans and cornbread?

Much shorter list.

Ate beans and cornbread with fried taters most of my life, but now that I'm officially an old fart,(hahaha) they don't like me.

Already been said: But, who doesn't like beans, country fried potatoes and cornbread? I was raised on them, still like them.

Have a blessed evening,

Leon

Nothing beats my grandma's beans and cornbread, sure do miss it.

Minus the beans, yes.

Now, cornbread and pot roast? Oh, heck yeah!

I love them. Good basic food that fills you up. Been eating it over 60 years.

Saturday nite special

Black eyed peas and cornbread - some collards too! Yum.

Got one of those new electric pressure cookers. Insta-Pot is the brand. Cooks any dried beans (limas, pintos, peas, Navy, etc.) in about 35 minutes! Just enough time to make the cornbread.

I do chili, beef, turkey, squirrel, but always with cornbread in a cast iron Dutch oven. Great on a foggy damp weekend. Will be looking up cornbread and beans now. Thanks!

Beans and cornbread sound pretty good right now. Maybe add in some fried potatoes. With a big glass of milk on the side.


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And don't forget the tomatoes and onions!

3 nights ago, we had a bean mixture with ham, cooked in the croak pot, and cornbread!
Growing up, it was pinto beans with ham, cornbread, and jello salad every Friday night.

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Wherever my mind isn't
Jim

don't have a receipt/ really never cared for cornbread except when I lived in SC, there was a restaurant that had cornbread w/ honey on the top. bought wife at Aldis during thanksgiving, a pumpkin cornbread mix. still have maybe 9 boxes left in the den cubboard. kind of space them out, to enjoy it. actually have a piece 4" x 4" in the fridge. time for a glass of milk and pumpkin cornbread.

Legumes are good for you.

A big pot of pintos with smoked pork chops cooked all day. Cornbread and fried taters.
Gotta have good ole yellow mustard on those taters.

Affirmative on the corn bread and beans. Just a hint of ham as well.

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Mike
S&WCA #3065

You did? What kind of store is that? Wish we had one around here...

I love beans and cornbread.

yep..us okies do love our cornbread and beans......

Mustard greens went with mine just two nights ago.

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Halfway and one more step

Don't forget red beans and rice..

Try Krusteaz mix if you are in a hurry.

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Mike
S&WCA #3065

Since I'm an East Texas boy, whose Mom was an Okie, I guess you mean pinto beans, the king of all beans. Better be some pork in them beans, or I'm telling. Well, I reckon I'm making cornbread tomorrow, after reading this.

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Wayne
Torn & Frayed

Is there a way to block this thread ?

I'm on a diet and corn bread could be my downfall.

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I like Ike.

The best "taters" in the world, battered in cornmeal with salt and black pepper. My precious Mama cooked them and my lovely Wife of 52 years carries on the tradition.

Have a blessed day,

Leon

I think there were very few days when there was not a pot of pintos on the stove growing up, and cornbread was always there as well.
my grandmother's,mother and aunts use to put up a green tomato ketchup (relish) that was great in them as well, some folks called it chow- chow, I called it good

those old lady's all have gone home now with the exception of one of my 85 year old aunts, I stopped in the other day to check on her and she asked if I wanted to eat lunch, I started to say no until I saw the pintos and cornbread I could not resist, I ended up eating three plates full, and come away with two jars of the homemade green tomato ketchup and a jar of pickled zucchini and onions

man that generation knew how to cook, they grew up cooking for the family and field hands and I do believe they tried hard to see who could cook the best meals

like a lot of the rest of the folks on here I grew up on fried potatoes and pintos with cornbread,

and one of the funniest books I ever read was about the pinto bean, it was called the Milagro bean field war

Nothing beats red beans and rice with cornbread. Real cornbread of course, no sugar!

Ole Joe Clark.
Since you have posted your picture please tell us how these potatoes are fixed !

Can't think of any beans that don't go well with cornbread or rice! We had a lot of kids in my family and a lot of beans and cornbread. Brings back good memories.

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Hue 68 noli me tangere

Yea! Brown Rice, "Dirty Rice".

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It's The Carbonaro Effect!

One of my favorite meals growing up was pinto beans cooked with ham hocks and cornbread on the side. Sometimes stir that cornbread right into the beans. We still eat that combination regularly, especially in the winter. Love the smell as it cooks. Brings back great memories of life on the ranch.

Having spend a lot of my life in the SW on ranch's my favorite is cornbread with my wife's recipe for chili . It did not have beans in it . just meat , corn masa , a little seasonings ( 7 tablespoons , yes tablespoons of chili powder). Boy , late in the evening in the winter time , nothing like coming into the house after feeding the "first calf " heifers and have a skillet ( cast iron of course ) of corn bread and a pot of chili that has been cooking / marinating past several hrs waiting on me . That gentlemen is " fine fare".

Being at the low end of middle class, and with a grandma from a Rez in Oklahoma, dried beans were a staple at least once a month. We still have them.

Every Christmas, wife gets a spiral ham. After a few days of sandwiches, I chop up the "stump" end and freeze it. Then, throughout the year, I will make beans and ham: Navy beans, Lima beans, kidney beans, red beans, etc. Also, [I]frijoles[I](using bacon fat), and chili (with ground beef or prime rib left over from New Years Day.). Serve them up with home made sourdough biscuits, cornbread, corn tortillas. Variations include fresh or frozen corn or dried peppers in the cornbread.

Sometimes, I make sourdough-cornmeal pancakes. (Try them with huckleberries in them). Bet that would be good with beans on a snowy day!

I'll have to cook some up this weekend=no snow predicted next week but who cares?

A lot of memories while eating beans and cornbread. Mom feed 7 of us kids many times at supper time. If money aloud a piece of ham also. Miss those days.

Scratch made cornbread is great but Martha White yellow sweet mix is a good substitute. Use chicken broth instead of water in the beans. Add some bits of ham, fine chopped onion and celery.

Buttermilk on the side. Man alive - I am hungry.

Growing up on a farm in Southwest Virginia, we had pinto beans regularly, especially in the winter. Always with real cornbread, (NO sugar) and some of Mom's pickled green tomatoes on the side. We called the beans soup beans, not to be confused with bean soup. You put your soup beans in a bowl and scrape out the inside, non-crust, part of the cornbread into the beans. The cornbread crust was put into a glass of milk to soak to eat later. You can't beat that meal for filling up a bunch of hungry farm boys!

LT

I like cornbread with anything. Any kind of vegetables, meat, jelly, syrup, butter, milk or gravy. Only problem is about 9 mos. ago my A1C jumped up and the Doc told me to watch carbs. For me cornbread is as bad as any thing I eat but it sure is good. Larry

That would be YES! I know some don't ... I just can't figure out why? Been eating them all my life and never get tired of them. I like pinto beans for breakfast! I like other kinds of dried beans, but I can get by fine without them if I've got pintos! I also like blackeyed peas very well. And of course, a good skillet full of cornbread just makes anything better.

I'm also liking what I see in that photo of fried taters battered in cornmeal in that cast iron skillet. Them look fit to eat!!

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So long ... Ken

My Mom was from Blair Oklahoma, My Dad was from Pea Ridge Arkansaw.
I was raised on Biscuits and Gravy and Pinto Beans and fried potatoes.
Still like both..
Plate full of taters and pour the Beans on top....

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US Army 71-73 USMC 75-78

From his years (42-46) in the Coast Guard....Dad brought home what became a family winter "comfort meal" ......... white navy beans and ham hocks....

He'd soak the beans overnight and they would simmer all day.........................

Off topic but we have a recipe we call Lumberjack Potatoes (after my paternal grandpa). Based on Mining Camp Potatoes from "Real Men Don't Eat Quiche".

Fry 6-7 pieces of bacon until semi-crisp. Reserve grease. Saute I chopped onion and a teaspoon of chopped garlic. Add additional bacon grease if needed. Thinly slice potatoes (Russets or Yukon gold) and fry until crisp. Return bacon to pan, season with Mexican oregano or rosemary (optional), salt and coarse pepper. Serve hot.

Another variation (Mining Camp Potatoes) is to add a 1/2 cup to full cup of water to the potatoes and cover until done. Sprinkle bacon after or during cooking and sprinkle a few green onions on top.

These potatoes go with any kind of beans and cornbread. I asked my wife for the instructions, so here goes.

Peel and slice the potatoes in the shape shown, or however you like them. Batter them in cornmeal with salt and black pepper to taste. She puts the batter into a zip lock bag along with the potatoes and shakes them up.

Cover bottom of iron skillet with oil, and when oil is hot drop potatoes into it. Cook until edges of "taters" are turning brown, don't forget to stir them.

Remove from skillet when done, place in a bowl on a paper towel to remove the excess oil. Taste test as soon as possible.

Indulge in "taters" until they are all gone. Don't blame me if you eat to many. You can thank me later.

Have a blessed evening,

Leon

Cornbread and beans? Fried taters? My kind of eat'n, of course it could be a pan of home made biscuits with no complaints from me....pass the butter please

All three......

Us Texicans do too.

I was going to suggest Martha White too-if in a pinch?

I was going to suggest Martha White too-if in a time pinch?

And home made blackberry jam or local grown honey.