Pinto Beans and Ham, Cornbread and Pan-Fried Potatoes and Onions

Ingredients

• 1 cup Yellow Cornmeal (Medium or fine grind)
• 1 cup All-Purpose Flour
• 1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 1.5 cup Buttermilk (Full-fat recommended)
• 2 count Large Eggs (Lightly beaten)
• 4 tbsp Unsalted Butter (Melted)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.

2. 2

   In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.

3. 3

   In a separate medium bowl, whisk the buttermilk and eggs together until smooth.

4. 4

   Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.

5. 5

   Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.

6. 6

   Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.

7. 7

   Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.

8. 8

   Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.

Ingredients

• 2 lb Russet Potatoes (About 4 medium potatoes, peeled and diced into 1/2-inch cubes)
• 1 large Yellow Onion (Thinly sliced)
• 3 tbsp Vegetable Oil (Or another high-smoke-point oil)
• 1 tbsp Unsalted Butter
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.5 tsp Paprika (Sweet or smoked)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prep the Potatoes: Peel and dice the potatoes into uniform 1/2-inch cubes. For maximum crispiness, place the diced potatoes in a large bowl of cold water and let them soak for at least 15 minutes to release excess starch. Drain thoroughly and pat completely dry with paper towels or a clean kitchen towel. This step is crucial for achieving a crispy texture.

2. 2

   First Fry for Potatoes: Heat the vegetable oil in a large 12-inch cast-iron or non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the dried potato cubes in a single, even layer. Do not overcrowd the pan; cook in batches if necessary. Cook for 10-12 minutes, turning every 3-4 minutes, until a golden-brown crust begins to form on all sides.

3. 3

   Add Onions and Butter: Reduce the heat to medium. Add the sliced onion and the tablespoon of butter to the skillet. Stir to combine with the potatoes. Continue to cook for another 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and slightly caramelized, and the potatoes are tender all the way through.

4. 4

   Season and Serve: Remove the skillet from the heat. Season generously with salt, black pepper, and paprika. Toss gently to coat everything evenly. Garnish with fresh parsley and serve immediately while hot and crispy.