Step on in to Hey it’s me Rich’s kitchen

Something simple today

it’s a cold cloudy overcast winter day here in okie land at the homestead
So what better than beans and buttermilk corn bread

I pre soak and rinse the pintos over night, changing the water twice
To cook it into the slow cooker 2 cups of beans, 4 cups of liquid I use chicken stock unsalted
add one large smoked ham hock. I am talking softball size here. Dog thru the freezer box at the store they are in there

turn on slow cooker 8 hours on low and walk away

after 8 hours turn off slow cooker and remove the ham hock. Now shred that bone or bones of all that smoked ham goodness then add back to the pot of now cooked beans.
At this time salt the pot. Do not use table salt for all that is holy. Use sea salt or kosher salt. I prefer kosher salt.
Salt to taste. Be careful add small amounts at a time and taste as you go.

now for the corn bread.
Take 2 packages of yellow corn bread mix yes I use a mix. Shawnee mills made here in okie land. It’s amazing.
Add 2 eggs, 1/3 cup whole milk and 1 cup buttermilk.
Sugar is optional I add it about 2/3 cup.

Pre heat your oven to 425. Take a 10in cast iron skillet and coat the pan with a think layer of grease. I use crisco or lard.

place in the oven for 12 minutes to get good and hot

carefully remove the pre heated skillet from the oven and pour in the corn bread batter and listen to sizzle when it hits the hot grease. It should almost float on the grease
Place back in the oven for 20-25 minutes or until done

let it rest 5 minutes
Make up a bowl of beans.
Slice a couple slices of corn bread one for the bowl the other to be ate with real butter

enjoy the best meal you will have. It’s simple yet comforting.