Hey all it's Timmy and today we're making my favorite dried bean, butter beans and I made them into a soup or having some cornbread. All right today I'm in the mood for some butter beans and I bought some ham we're gonna put in them as well so I'm gonna put my butter beans in my pot oh love them I'm gonna add a little chicken bouillon and we're gonna cover them with water. All right this ham was by one get one free this week at the grocery store it is cubed ham and so we're gonna add it to our beans this is gonna be like a bean soup your water needs to be at least two knuckles high over your beans I'm gonna add a little portion of an onion I'm a slastic cream fan by the time it cooks you won't even know it's in there except the flavor okay I'm making a soup out of the it's so I'm gonna add just a couple of shakes of mustard this is ground mustard white pepper and deal weed everybody likes sour crayon stuff like that with pork so I think it'd be really good to put a little deal weed in this and of course we get a add a little salt well add a touch of black pepper I'm gonna bring this to a boil and I'm gonna boil it for 20 minutes and then after that we're gonna turn it down to low a low simmer until they're nice and soft and ready to eat all right they've simmered for 20 minutes or boil for 20 minutes we're gonna stir them up add water to the till they're covered they really swell up big and then put a lid on them and we're gonna simmer once with our nice and soft all right we're gonna have a pound of cornbread with some really good supper and you're gonna start out using our volume one cookbook and it's crunchy cornbread I will show you what I put in mind for the recipe it's always listed at the bottom of the post I melt butter in the bottom of my bowl and I add two cups of cornmeal now this is white lily cornmeal mix in other words it's self-rising cornmeal this is my favorite cornmeal mix it is white lily it rich white cornmeal buttermilk self-rising all right we're gonna add about a tablespoon of sugar to it one egg that six tablespoons melted butter in there I use butter and oil in my cornmeal all right so now all we gotta do is add the buttermilk takes about a cup and a half of buttermilk I like to use whole buttermilk it's really according to what kind of buttermilk you got as to how much it's gonna take because the non-fat or low fat is a lot thinner and it don't take as much as the whole buttermilk so if you're using whole buttermilk like I am you gotta add a little extra just go about a recipe you can like but when you mix that for a bread you want it to look a little bit way at looking not like real running or nothing you don't want it like pancake mix you want it about like that so give it about one pound now we're gonna grease our skillet I have somebody tell me they're cornbread wooden crunchy on the bottom the only way your cornbread wouldn't be crunchy on the bottom if you do it like me is if you don't flip it out since it comes out of the oven and you gotta use plenty of crisco but enough grease in the bottom it's gonna make it nice and crunchy also sprinkle it with a little bit of cornmeal mix okay now we're gonna put our cornmeal mix in here I love the way it smells now we like savory corn bread and my area let's not waste any are we gonna get this in the oven at 425 degrees for a good 25 minutes at least pomegranate 425 degrees until it's good brown it's nice and brown the toasty don't get it out too soon flip it out as soon as it comes out of the oven upside down so that it stays nice and crunchy on the top got my cornbread in there and yeah it's a bowl of butter beans but I'm calling it soup because I put different stuff in it that I normally do and I'm gonna eat it like soup it's gonna be my delicious supper that's so good it is definitely my favorite dried bean so good thanks for watching colored valley cooks where we cook lot of mama dead bye y'all love ya