Pinto Beans & Mexican Cornbread

This is what I like to call a poor man's supper.....very very cheap!! The whole meal for under about $10 to feed a LARGE family!!

Beans
One pound bag of Pinto beans.
Large Pot
Water filled in the pot half way.
Salt & pepper to taste
3 slices of bacon
2 beef bouillon cubes

Boil beans & bacon in pot until all beans are soft. About 2-3 hours. Remove heat to simmer once all beans are soft.

Mexican Cornbread (my mother-in-law's recipe)
1 cup of cornmeal (preferably...White- not self- rising)
1 tsp salt
1 tsp soda
1 cup of buttermilk
1 can of cream corn
1 small can of chopped green chilies (or Rotel (drained)- for spice)
1 lb. of hamburger meat (browned with onion)
2 cups of cheddar cheese

Mix meal, salt & soda in a bowl. Then add milk, corn & chilies. Mix very well.

Then add in layers to a cast iron skillet with a small layer of oil in the bottom. Half of the cornmeal mixture. Then 1 cup of cheese- then all the meat mixture. Next another cup of cheese. Lastly, add remaining cornmeal mixture.

Bake for an hour at 375* or until golden brown on top- try the knife test in the middle to make sure all cornmeal is thoroughly cooked.

*Rating...5 trips back to the kitchen*