Pork and Pintos and Mexican Cornbread

Pork and Pintos

1 lb dried pinto beans
1 tsp baking soda
Water
5 or 6 Country Style Pork Ribs
2 tbsp Bacon grease
Salt to taste
Smokehouse Pepper to taste
1 tsp chipotle chili powder
1 large onion, chopped
32-oz carton beef broth
1 tsp garlic powder with parsley
1 handful chopped sun-dried tomatoes
2 tbsp chili powder
1 tbsp cumin
1 heaping tbsp chopped pickled jalapenos

Wash the beans and place them in a Dutch oven. Cover with water and add the baking soda. Bring to a boil for about 2 minutes. Remove from heat and let stand a few hours. Drain and the beans and set aside.

Season the pork ribs with salt, smokehouse pepper and chipotle powder and brown well in the bacon grease in the Dutch Oven. Add the chopped onion and cook for about 5 minutes. Add the beans, garlic-parsley powder, tomatoes, chili powder, cumin, jalapenos and beef broth. Stir in enough water to cover the beans by about 2 inches. Bring to a boil over medium high heat. Reduce to low and simmer until beans are completely cooked, 2 or 3 hours.


Absolute Mexican Cornbread

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15-oz) can cream-style corn
1 heaping tbsp minced pickled jalapeno
1 cup shredded cheddar-jack cheese
1 cup all purpose flour
1 cup yellow cornmeal
4 tsp baking powder
1/4 tsp salt

Preheat oven to 300-degrees F. Lightly grease a 9x13" pan. In a large bowl, beat together the butter and sugar. Beat in eggs one at a time. Blend in cream corn, jalapenos and cheese. Add flour, cornmeal, baking powder and salt. Stir until smooth. Pour batter into prepared pan. Bake at 300^ for 1 hour, until a toothpick inserted into center of the pan comes out clean.


OMG, this is the best cornbread I've ever eaten! Sweet and crusty with a very moist, dense crumb. Awesome!! The original recipe is on allrecipes.com...the only thing I did different was to substitute jalapenos for the chopped green chiles. The beans are mine...they're good too, but the cornbread was definitely the best thing on my plate tonight!