Reba Mcentire's Pinto Beans and Cornbread

I’m a super busy lady with 2 grand boys, a beauty shop, 2 community bands and a penchant for baking and cooking. I consider myself somewhat of a gourmet

subheading: PINTO BEANS AND CORNBREAD (YIELD: 6 SERVINGS):

subheading: FOR THE PINTO BEANS:

1 lb. dry pinto beans (about 2 cups)

1 tbsp. kosher salt, plus more to taste

1 (4-oz.) end piece bacon slab, roughly chopped (or 6 slices thick-cut bacon, roughly chopped)

1 yellow onion, whole, peeled

1 carrot, whole, peeled

4 bay leaves

8 cups light chicken stock

1 tbsp. sherry vinegar

Freshly ground black pepper, to taste

Hot sauce, for serving (optional)

subheading: FOR THE CORNBREAD:

1½ cups fine cornmeal

½ cup all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

1 tsp. kosher salt

2 large eggs

¼ cup honey

½ cup unsalted butter, melted

1 cup buttermilk (or 1 cup whole milk whisked with 1 tsp. vinegar)

Directions at gardenandgun.com

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