Preheat the Skillet: Place 2 tablespoons of bacon grease in a 10-inch cast-iron skillet. Put the skillet in the oven and preheat to 425°F (218°C).
Mix the Batter: In a medium bowl, whisk the cornmeal, egg, buttermilk, and melted butter until just combined. Don’t overmix; a few lumps are fine!
The Sizzle: Once the oven is hot, carefully remove the scorching skillet. Pour the batter into the hot grease—it should sizzle immediately! This creates the “tall” crust.
Bake: Place back in the oven and bake for 20–25 minutes until the top is golden brown and a toothpick comes out clean.
Serve: Slice into wedges while warm and serve with plenty of butter.
Pro-Tips for Success
The “Creamy” Secret: If you want a thicker, creamier broth, use a wooden spoon to mash a half-cup of the beans against the side of the pot during the last 30 minutes of cooking.
No Salt Early: Never salt your beans until they are tender. Salt can toughen the skins of the beans if added too early in the cooking process.
The Pot Matters: A heavy-bottomed pot like a Dutch oven distributes heat more evenly, preventing the beans at the bottom from scorching during the long simmer.
Storage and Reheating
Pinto beans are arguably better the next day! Store in an airtight container for up to 5 days in the fridge. To reheat, add a splash of water or broth to loosen the gravy, as it will thicken significantly when cold.
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