A good recipe for beans n' cornbread?

Question

Our family loves the pinto beans and cornbread at Cracker Barrel. They taste just like my grandma's used to. Does anyone have a good recipe?

Answer 1

Here is your recipes...
There's a lady talking of her daughter that work at Cracker Barrel telling how the cornbread muffins or made as I looked through the Internet trying to find the Cracker Barrel cornbread all I kept getting was muffins. Someone Name: Ron Lauzon had a recipe on the muffins in detail from Cracker Barrel now theres no Cracker Barrel Pinto Beans so I got you this recipe out of around three this one sounds great hope you enjoy this was a pleasure to do for you...Plus I hope it taste like your grandma's did.

ICHOOSETOTELLTHETRUTH.



Pinto Beans...

1 lb dry pinto beans
1 medium smoked ham hock*
1 medium onion, chopped
1 rib celery, chopped
1/2 medium bell pepper, chopped
4 bouillon cubes (optional)
1 clove garlic, minced
2 tsp chili powder (or more to taste)
2 tsp oregano
1 tsp cumin
crushed red pepper (to taste)
salt and black pepper (to taste)

Pick through beans to remove rocks, dirt, etc. Rinse liberally 3 times, cover with water and bring to a boil. Boil 2 minutes and shut off heat. Allow beans to set about 2 hours. Alternatively, beans may just be soaked overnight in cold water after washing.

Add all remaining ingredients except salt and black pepper and bring to a boil; simmer covered until beans are at desired tenderness, about 1 1/2 hours. Add water as needed. Add salt and black pepper last few minutes of cooking.

Serve with hot cornbread, green onions and fresh sliced tomatoes.

*Good with 3 or 4 slices of bacon substituted for ham hock, or omit both and use 2 tbsp. oil.

NOTE: Virtually everything except the beans is optional; adjust for personal taste.

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Title: Recipe: Cornbread like Cracker Barrell - suggestions

My daughter worked for Cracker Barrell for a long time. I asked her about the cornbread recipe. She said that they have their own brand of cornbread mix and they add bacon grease and a LOT of melted butter, eggs, buttermilk. She also thinks they add a tiny bit of sugar but she isn't sure about it. After baking, they brush the cornbread muffins with melted butter that has a little bit of bacon grease melted in with it. Hope this helps!! Happy baking!

Title: Recipe: Corn Muffins like Cracker Barrel's

Corn Muffins like Cracker Barrel's
Posted to rec.food.baking by Ron Lauzon (1999)

4 tbsp sugar
4 tbsp butter
4 tbsp liquid nondairy creamer
4 tbsp yellow cornmeal
3/4 cup self-rising flour

Add ingredients to bowl in order listed and beat well until it looks like a smooth cake batter. Divide batter between 8 greased cupcake wells and fill the other 4 in a 12-well tin with water. Bake at 400 degrees, 16 to 18 minutes or until tester inserted into centers comes out clean. Let cool few minutes in pan and remove with two forks so not to disturb the water.

Makes 8 muffins exactly like Cracker Barrel restaurants.

Answer 2

1

Answer 3

Butter Beans w/ Cornbread - Like Gramma used to eat, only a smidge healthier.

Ingredients

Beans

Small or large dried white butter (lima) beans
Bacon or salt pork
Celery
Onion
Garlic
Salt/pepper
Red pepper
Bay leaves
Chicken broth
Ham (optional)
Pincha sugar

Cornbread

1/3 cup olive oil
2 cups self-rising corn meal (yellow for crumbly texture, white for finer)
1-1/3 cups milk
Salt/pepper
Red pepper (a couple shakes should be plenty)
Sugar - at least a teaspoon, or 2 tablespoons for sweeter (but it won’t be very sweet)
1 egg
1 tablespoon butter-flavored shortening (I know, but that’s what works best)

Cook the Beans

Rinse beans, remove any oddities. Put in big pot, cover with water and get it boiling.
In the meantime, cook bacon/pork until some grease shows up. Toss all into pot.
Boil vigorously for about an hour, adding more water as needed. Drain and save water for the dogs. (Bonus Tip: Be warned, most of the gastric weirdness is removed when this water is drained. Let the dogs sleep outside that night.)
Add more water and 1-1/2 cups chicken broth, bring back to slow boil
Add ham chunks if you absolutely must have real meat.
Cook all day on low heat or about 2 hours if in a hurry.

Cook the Cornbread

Combine all ingredients and mix well. Let sit for five minutes and if it looks a little runny and hasn’t fluffed up a little add small amounts of cornmeal until it rises a little when it sits. Grease up a cast iron skillet with the butter flavored shortening, toss the empty skillet into a 400-degree oven until the moment before the oil starts smoking. Dump batter into skillet and listen for the sizzle–it must sizzle.
Cook at 400-degrees for 18-20 minutes. The center should not be very brown while the edges are quite dark. Overcook five-seven minutes if you prefer your cornbread really crunchy.

Assembly

In single-serving bowls place hot cornbread (crumbled up or whole). Add beans and some bean juice on top. Take the phone off the hook while you gulp down the most nutritious meal you’ve eaten in .. how long has it been?

Answer 4

This Site Might Help You.

RE:
A good recipe for beans n' cornbread?
Our family loves the pinto beans and cornbread at Cracker Barrel. They taste just like my grandma's used to. Does anyone have a good recipe?

Answer 5

Cracker Barrel Pinto Beans

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

Beans N' Cornbread

1medium onion, chopped
1medium green bell pepper, diced
2cloves garlic, minced
1can (16 oz) red kidney beans, rinsed and drained
1can (16 oz) pinto beans, rinsed and drained
1can (16 oz) diced tomatoes with jalapeo peppers, undrained
1can (8 oz) tomato sauce
1tsp chili powder
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp hot pepper sauce
1c yellow cornmeal
1c all-purpose flour
2-1/2tsp baking powder
1tbsp sugar
1/2tsp salt
1-1/4c milk
2eggs
3tbsp vegetable oil
1can (8-1/2 oz) cream-style corn, undrained

Spray crockpot with cooking spray. Cook onion, bell pepper and garlic until tender. Place in crockpot. Stir in kidney beans, pinto beans, tomatoes with juice, tomato sauce, chili powder, cumin, black pepper and hot pepper sauce. Cook on HIGH 1 hour. Combine cornmeal, flour, baking powder, sugar and salt in bowl. Stir in milk, eggs and oil; mix well. Stir in corn. Spoon over bean mixture. Cook on High 2 hours or until cornbread is done.

Answer 8

first, I use butermilk in any recipe that calls for milk, next ,,,,, I use 1 lb of beans(any kind, dry) and 1 onion, lots of garlic cloves, 1 ham hock, with a bit ov extra ham, put it in the crockpot , and cook on low for about 18 hrs, the long cooking time makes them less gassy

Answer 9

i make all my beans the same (white, baby lima, red beans)
onion, garlic, bell pepper...chopped and sauteed or bag of frozen seasoning--wash and sort beans & chunks of leftover ham or hambone
dump everything in the crock pot and let it do its thing (if doing overnight i leave on low ) sometimes i add smoked sausage abt an hr before i am ready to serve but i render as much fat off it as I can.

Answer 10

Beans are great when cooked slowly. I always soak mine over night. Put on til they boil--lower fire and slowly cook til thick and tender. season your beans with flavors that you like---Me, i put 2 spoons of prepared mustard in my beans about 1 hour before they get done(plus a pinch of sugar)I eat my beans over rice. To each their own.......ENJOY