SUBMITTED BY: RICK THOMPSON
4 c. juicy cooked and seasoned Pinto beans
2 c. cornmeal
2 tsp. baking soda
1 qt. buttermilk
1/4 c. oil
2 tsp. salt
2 tsp. sugar
2 eggs, slightly beaten
Heat beans in a lightly greased baking dish (9×12).
Combine all other ingredients and mix until smooth.
Pour cornmeal mixture over the hot beans.
Bake at 450 degrees until corn bread is golden and pulls away from the sides of dish (about 30 mins.).
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