Beans and Cornbread

During the cooler winter months I like to fix beans and cornbread. It is simple and hits the spot on a cold day.

My prep is very simple. I just put the contents of a bag of beans in a crock-pot filled 3/4 full of water.

I used great northern beans this time.

If you start the crock the night prior make sure to cook on low. In the morning  get up and stir the pot. Then add pepper and salt and whatever meat. If we have ham on hand I put it in the night before
but we didn't so I  fried up some sausage links and then threw them into the crock this morning.

Later, I mixed up a couple of 8.5 oz corn muffin  jiffy mixes adding eggs, oil and milk. Pour the mix in a pie dish and place in  a 340 degree oven for about 20 minutes...watching it every now and again.

When cornbread is brown on the edges and firm in the center... it's done.

Let the cornbread cool a little before cutting and serving. I top my cornbread with salted butter.

Beans and Cornbread and a cup of coffee  makes an easy and delicious meal.