My sister Karen’s “Singing Circle,” dressed in hand-sewn aprons, belted out this song at St. Mary’s Church Homecoming. It inspired me to go make some fresh lima beans with ham pieces and skillet cornbread.
"Just a Bowl of Butter Beans" (Sung to "Just a Closer Walk with Thee" )
Just a bowl of butter beans
Pass the cornbread if you please
I don't want no collard greens
All I want is a bowl of butter beans
Just a piece of country ham
Pass the butter and the jam
Pass the biscuits if you please
And some more o' them good ol' butter beans
Red eye gravy is all right
Turnip sandwich a delight
But my children all still scream
For another bowl of butter beans
Some folks think that cornpone's best
Some likes grits more than the rest
But if I was a man of means
I'd just want them good ol' butter beans
See that lady over there
With the curlers in her hair
She's not pregnant as she seems
She's just full o' them good ol' butter beans
See that big, fat, ugly lad
He's made everybody mad
They don't love him, by no means
He's the hog that ate the last of the butter beans
When they lay my bones to rest
Place no roses upon my chest
Plant no blooming evergreens
All I want is' a bowl of butter beans
Just a bowl of butter beans
Pass the cornbread if you please
I don't want no collard greens
All I want is a bowl of butter beans
(Written by Charles Colvin recorded by Little Jimmy Dickins in 1965)
I made and styled a Southern picnic spread for Family Circle magazine, including skillet cornbread. I like to substitute buttermilk whenever I can. Here is a delicious recipe that serves a dozen:
EASY BUTTERMILK CORNBREAD In a Skillet
Ingredients
· 1 stick of unsalted butter, melted
· 1 cup all-purpose flour
· 1 cup yellow or white cornmeal
· 1/4 cup white sugar
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1 cup buttermilk
· 1/4 cup honey
· 2 large eggs
· 1/4th teaspoon of salt
· ½ diced scallion, opt.
Instructions
Preheat the oven to 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet with butter and hold rest to recipe. Place into the oven or over stove to heat up.
In a food processor, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
Make a well in the center and add the buttermilk, honey and eggs. Mix together to combine, then add in the melted butter. Mix until 'just' combined.
Carefully remove your 'hot' pan or dish from the oven or stovetop, and pour the batter into the hot skillet or dish.
Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool before slicing.
Enjoy!,
Zacki Murphy