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Instructions |
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To make filling, hydrate the beans in boiled water for 10 minutes. Add any or all spices to taste.
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To make the cornbread, mix dry ingredients and then add brown sugar, oil, and enough cold water to make a thick batter that still pours.
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Grease and flour fry pan. Pour half of cornbread mixture into pan. Spread bean filling over cornbread batter. Layer the remaining cornbread over the beans.
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Cover and bake with a twiggy fire on top over medium heat. Be careful not to burn the bottom. Bake using the round the clock method for 30 to 40 minutes or until cornbread on top is golden brown.
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Serving
Suggestions |
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Sprinkle cheese on top
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Originally Submitted
2/7/2011
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