It don't get no more Southern that a big ol' bowl of beans and cornbread (and yes, I meant to use a double negative and an improper contraction). On Monday night, I hit up my pantry for a Navy and Black Bean Soup Mix:
It was one of those mixes with a seasoning packet and a mini package of pasta and sun-dried tomatoes to mix in at the end of cooking time. It'd been in the pantry forever, so I finally decided to toss it into the soup pot.
And everybody know you can't have beans without cornbread. That would be insane! So I took this opportunity to work on my Jalepeno Cornbread recipe for the cookbook:
My original cornbread contained flax seed in place of eggs and it always seemed too gummy. So I made this batch without the seeds and it worked great! It still needs some kind of binder cause it got little crumbly. But I'm working on it!