COUNTRY COOKING 101
One of my favorite dishes is beans and cornbread. My mother is an outstanding cook, but she never did fix it for us growing up, but I could always get it at my grandmother's house. She'd always make it for me on my birthday. I'd come over for lunch from work and I believe she enjoyed fixing it for me as much as I enjoyed eating it.
Her cornbread is very crunchy on the bottom, which comes from pouring your batter directly into a piping hot iron skillet. It rises nicely until the top stretches and bursts open, leaving just the right amount of golden, cracked open cornbread. Then it's cut into slices and a pat of butter goes into the middle of each piece while the bread's still hot. (450� preheated oven for 20 minutes--ovens may vary)
The beans are dried beans in a plastic bag. Pinto beans, Mixed beans or October beans work fine. You soak them overnight and pour off the water in the morning and add new. Add to the pot a piece of fatback, or strickalean. This is what bacon is before it's sliced up. Cook on low in a Dutch oven for 4 or 5 hours or until beans are tender. Salt to taste.
Skyler doesn't care much for it, but hubby and I still love it. And wonder of wonders, so does my dog, Buddy.