Beans And Cornbread, Pioneer Woman - cooking recipe

Ingredients

4 cups pinto beans
4 slices bacon, thick (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
1 teaspoon salt
2 teaspoons ground black pepper
1/4 cup shortening
2 tablespoons shortening
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 egg
1 tablespoon baking powder
1/2 teaspoon baking soda

Preparation

BEANS: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add 1/4 cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.