2 c  Pinto beans -- seasoned
Cooked
1 c  Cornmeal
1 ts Baking soda
1/2 ts Salt
2 tb Butter
2 c  Buttermilk
1    Egg -- slightly beaten

Heat beans until quite hot and pour into a lightly greased 8″x8″ baking
dish. Preheat oven to 450.

Mix the cornmeal, baking soda, and salt in a large bowl. Melt the butter
and combine with buttermilk and egg.

Stir the wet and dry ingredients together until smooth, and pour them over
the hot beans. Bake on the top rack of your oven until bread is a rich
golden color and the sides of the corn bread pull away from the sides of
the pan-about 30 minutes.