Cornbread Topping

From Cooks Illustrated Tamale Pie Recipe

1 1/2 cups flour
1 cup yellow cornmeal
6 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 large eggs

1. Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda together in a large bowl.
2. In a separate bowl, whisk the buttermilk, butter, and eggs together. Stir the buttermilk mixture into the flour mixture until uniform. Use as directed in Tamale Pie 

Slow Cooker Refried Beans

A variation of a recipe from 100 Days of Real Food. 

INGREDIENTS

• 1 onion, peeled and chopped
• 2 cups dry black beans, rinsed
• 2 cloves garlic, minced
• ¾ teaspoons salt
• ½ teaspoon black pepper
• One big pinch of cumin
• 6 cups water

INSTRUCTIONS

1. Combine all ingredients in slow cooker.
2. Cook on high for 8 hours or overnight while you are sleeping.
3. Drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

I love mixing these up with about a pound of cheese and a cup of salsa for some been and cheese freezer burritos. So easy and very tasty!