1 smoked ham hock
1 teaspoon salt
2 cups dried pinto beans
1 cup onion, coarsely chopped
1/4 teaspoon pepper

Place ham hock and salt in large saucepan. Add enough water to cover. Cook ham, covered, over moderately high heat until water comes to a boil. Reduce heat to medium low and cook for 30 minutes. Add beans, onion, and pepper to ham and cook covered, for approximately 3 1/2 hours or until beans are tender.Remove meat from the ham bone and serve a little of the meat with each serving of beans.

1 tablespoon vegetable oil
2 1/2 cups white or yellow cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter

Preheat oven to 400. Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.

In a mixing bowl, combine the meal, flour, salt, baking powder and soda.

In another bowl, whisk buttermilk and milk with eggs and melted butter.

Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.

Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan.

Pour batter into the skillet then return to oven. Reduce heat to 350. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned. Cut into squares or wedges.

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