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#### For the Cornbread:
– 1 cup **cornmeal**
– 1 cup **all-purpose flour**
– 1/4 cup **granulated sugar**
– 1 tbsp **baking powder**
– 1/2 tsp **salt**
– 1 cup **buttermilk**
– 2 **large eggs**
– 1/4 cup **unsalted butter**, melted
– 2 tbsp **vegetable oil**
– 1/2 cup **creamed corn** (optional, for added moisture)
#### For the Pickled Onions:
– 1 medium **red onion**, thinly sliced
– 1 cup **apple cider vinegar**
– 1/2 cup **water**
– 1 tbsp **sugar**
– 1 tsp **salt**
– 1/2 tsp **whole peppercorns**
– 2 **bay leaves**
– 1/2 tsp **mustard seeds** (optional)
### Instructions
#### Step 1: Prepare the Pinto Beans
1. **Sort and Rinse the Beans**: Place the dry pinto beans in a colander and sort through them to remove any debris. Rinse the beans under cold water and set them aside.
2. **Cook the Ham Hocks**: In a large pot, add the ham hocks, chopped onion, garlic, bay leaf, black pepper, paprika, cumin, cayenne (if using), and water (or chicken broth). Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the ham hocks are tender and the meat easily falls off the bone.
3. **Add the Beans**: Once the ham hocks are cooked, add the pinto beans to the pot. Stir to combine, and then cover the pot. Simmer the beans for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the broth has thickened.
4. **Shred the Ham**: Remove the ham hocks from the pot, shred the meat, and return it to the beans. Taste the beans and add salt to taste. Continue cooking for another 30 minutes to allow the flavors to meld.
#### Step 2: Prepare the Cornbread
1. **Preheat the Oven**: Preheat the oven to 400°F (200°C). Grease a 9×9-inch baking dish or a cast-iron skillet with butter or oil.
2. **Mix Dry Ingredients**: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. **Mix Wet Ingredients**: In another bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil.
4. **Combine**: Pour the wet ingredients into the dry ingredients and stir until just combined. If you’re adding creamed corn, fold it into the batter.
5. **Bake**: Pour the batter into the prepared baking dish or skillet and bake for 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean. Allow it to cool slightly before serving.
#### Step 3: Prepare the Pickled Onions
1. **Pickle the Onions**: In a small saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, bay leaves, and mustard seeds. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
2. **Add the Onions**: Place the thinly sliced red onions into a jar or bowl. Pour the hot pickling liquid over the onions, making sure they are fully submerged. Let the onions sit for at least an hour before serving to allow the flavors to develop. The pickled onions can be stored in the refrigerator for up to a week.
#### Step 4: Serve the Meal
Once everything is prepared, serve the **pinto beans with ham hocks** alongside a piece of **freshly baked cornbread** and a generous serving of **pickled onions**. The meal is perfect when served with a glass of iced tea, making for a truly Southern dining experience.
## Conclusion
Pinto Beans with Ham Hocks, Cornbread, and Pickled Onions is a dish that brings together the essence of Southern comfort food. It’s flavorful, hearty, and deeply satisfying, making it a meal that’s cherished by many. Whether you’re making it for a family dinner, a holiday feast, or simply because you crave the rich flavors of the South, this dish is sure to warm your heart and fill your belly. With its combination of savory, smoky beans, fluffy cornbread, and tangy pickled onions, this meal truly embodies the spirit of Southern cuisine.
