Tennessee Corn Pone

Serving Size : 6

• 2 cups cooked pinto beans
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon seasoned salt or Creole seasoning
• 1 cup stone ground cornmeal
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons melted
• 2 cups buttermilk
• 1 egg -- slightly beaten

Heat oven to 425°.
In a saucepan, combine beans with pepper and Creole seasoning; heat over medium heat until they begin to simmer; pour into a greased 8-inch wquare baking dish.
Mix the cornmeal, baking soda, and salt in a large bowl. In a small bowl whisk together the melted butter, buttermilk, and egg.
Stir the wet and dry ingredients together until smooth, and pour them over the hot beans. Bake until bread is a lightly browned and and the sides of the corn bread pull away from the sides of the pan, about 25 to 30 minutes.