 Hey y'all, it's Timmy and today we're making my favorite dried beans, butter beans, and I made them into a soup, we're having some cornbread. Alright, today I'm in the mood for some butter beans and I bought some ham we're gonna put in them as well, so I'm gonna put my butter beans in my pot, I'm gonna add a little chicken bouillon and we're gonna cover them with water, alright this ham was by one get one free this week at the grocery store, it is cubed ham, and so we're gonna add to our beans, this is gonna be like a bean soup, your water needs to be at least two knuckles high over your beans, I'm gonna add a little portion of an onion, I'm gonna slice it pretty thin, by the time it cooks you won't even know it's in there except the flavor, okay I'm making a soup out of this so I'm gonna add just a couple of shakes of mustard, this is ground mustard, white pepper, and dill weed, everybody likes sauerkraut and stuff like that with pork so I think it would be really good to put a little dill weed in this, and of course we got to add a little salt, we'll add a touch of black pepper, I'm gonna bring this to a boil and I'm gonna boil it for 20 minutes and then after that we're gonna turn it down to low, a low simmer until they're nice and soft and ready to eat, they've simmered for 20 minutes or boiled for 20 minutes, we're gonna stir them up add water to the till they're covered, they really swell up big, and then put a lid on them and we're gonna simmer them until they're nice and soft, I have a pound of cornbread with some really good supper, and you're gonna start out using our volume one cookbook and it's crunchy cornbread, I will show you what I put in mind for the recipe it's always listed at the bottom of the post, I melt butter in the bottom of my bowl and I add two cups of cornmeal, now this is white lily cornmeal mix, in other words it's self-rising cornmeal, this is my favorite cornmeal mix, it is white lily and rich white cornmeal, buttermilk self-rising, all right we're gonna add about a tablespoon of sugar to it, one egg, that six tablespoons of melted butter in there, I use butter and oil in my cornmeal, so now all we gotta do is add the buttermilk, you take about a cup and a half of buttermilk, I like to use whole buttermilk, it's really according to what kind of buttermilk you got as to how much it's gonna take, because the non-fat or low fats a lot thinner and it don't take as much as the whole buttermilk, so if you're using whole buttermilk like I am, you gotta add a little extra, just go by the recipe if you'd like, but when you mix that cornbread you want it to look a little bit wet looking, not like real runny or anything, you don't want it like pancake mix, you want it about like that, so give it about like that, now we're gonna grease our skillet, I have somebody tell me their cornbread wouldn't crunchy on the bottom, the only way your cornbread wouldn't be crunchy on the bottom if you do it like me, is if you don't flip it out as soon as it comes out of the oven, and you gotta use plenty of crisco, but enough grease in the bottom that it's gonna make it nice and crunchy, also sprinkle it with a little bit of cornmeal mix, now we're gonna put our cornmeal mix in here, I love the way it smells, now we like savory cornbread in my area, let's not waste any, all right we're gonna get this in the oven at 425 degrees for a good 25 minutes at least, palm of cornbread 425 degrees, tell us good brown, it's nice and brown and toasty, don't get it out too soon, flip it out as soon as it comes out of the oven upside down, so that it stays nice and crunchy on the top, got my cornbread in there, and yeah it's a bowl of butter beans, but I'm calling it soup because I put different stuff in it that I normally do, and I'm gonna eat it like soup, it's gonna be my delicious supper, that is so good, it is definitely my favorite dried bean, so good, thanks for watching Colored Valley Cooks, where we cook, blot mama dead, bye y'all love ya