For the Skillet Cornbread: Heat the oven to 400 degrees. Put a 10-inch cast iron skillet in the oven while it heats.
2 cups all-purpose flour
2 cups finely ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl.
2 1/4 cups milk
2 large eggs
8 tablespoons butter (melted and cooled – divided)
In a medium bowl, whisk together the milk, eggs and melted butter.
1 ear sweet corn kernels (about ¾ cup)
1 jalapeno (chopped)
3 scallions (sliced)
Make a well in the center of the dry ingredients and pour the wet mixture into the well. Stir in the corn, jalapeno, and scallions, until the batter is evenly combined.
Remove the hot skillet from the oven, add the remaining butter and swirl to coat the bottom. Pour the batter into the skillet and spread the batter evenly across the pan. Bake until lightly golden brown, about 25 to 30 minutes. Cut into wedges and serve.
1 tablespoon olive oil
For the Pinto Beans: Heat oil over medium-high in a large Dutch oven.
8 slices bacon (sliced crosswise into 1/4-inch pieces)
1 Vidalia onion (chopped)
1 green bell pepper (chopped)
3 cloves garlic (chopped)
1 teaspoon chili powder
Pinch red pepper flakes
4 cans (15 ounces each) pinto beans drained and rinsed
3 cups homemade chicken broth
3 tablespoons Maple syrup
Kosher salt and freshly ground black pepper
Add bacon, and cook, stirring occasionally, until golden and almost crisp, about 3-4 minutes. Add onion, bell pepper, and garlic, and cook, stirring, until softened, about 4 minutes. Stir in the red pepper flakes and chili powder and cook for 30 seconds. Add pinto beans, chicken broth, maple syrup and season with salt and pepper.
Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 1 hour. Mash some of the beans in the pot with a wooden spoon before serving.