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Beans and Cornbread for Everyone!

One of our blog readers recently commented on how much she enjoyed the beans and cornbread she had in Eleven, and asked if we could share the recipe.  So, eager to oblige, I asked Chef Bill Lyle if he would be willing to part with his secret. The good news:  the chef is happy to provide his recipe.  The bad news: it feeds over 100. * Hope you’re hungry!

Brown Beans
25 lb. pinto beans, soaked
12 Gal. water
12 ea. smoked ham shanks (~1 lb. ea.)
1/3 c. coarse black pepper
2/3 c. Kosher salt
Remove any floating beans from top of soaking water and discard. Drain beans well. In two ten-gallon stock pots over medium heat, cover beans and ham shanks with cold water. Bring to a simmer. Cover and reduce heat to low. Simmer for two hours.  When beans just become tender add salt and pepper.  Stir well and continue to simmer for 45 minutes.

4 c. AP Flour
2 c. corn flour
2 c. corn meal
¾ c. baking powder
1 ¾ c. sugar
1 T. iodized salt
4 eggs
8 c. buttermilk
½ c. oil blend
In a large bowl, mix together flour, corn flour, corn meal, baking powder, sugar, and salt until well incorporated.  In a separate bowl, mix together eggs, buttermilk, and oil.  Add liquid to dry and thoroughly mix.  Separate into two greased half-sheet pans and bake at 350 degrees until cooked through.

*I’m sure you can scale down the recipes easily enough.  But I still think it’s funny that he provided the numbers in quantity.  It really gives you an idea of how popular Eleven’s beans and cornbread are!

Linda DeBerry
Senior Copy Editor / Publications Manager

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