Old School Pinto Beans and Ham Hocks with Skillet Cornbread

Steps

1. Boil 8 cups of water with bouillon powder and ham hocks on high heat.
2. Reduce to medium-high and simmer for 1 hour, adding more bouillon water (4 cups) as needed to replace evaporation.
3. Soak pinto beans overnight, then drain and rinse.
4. Add drained beans to the pot with the ham hocks.
5. Add bay leaf, minced garlic; do not add salt yet.
6. Bring to a boil, then reduce to a low simmer.
7. Simmer for 2.5 hours until beans are soft.
8. Remove ham hocks, shred meat using two forks, discard skin, return meat to pot.
9. Optionally mash some beans against the side to thicken.
10. For cornbread: mix dry ingredients (flour, cornmeal, sugar, pinch of salt) in a bowl.
11. Mix wet ingredients (eggs, buttermilk, melted butter) and combine with dry.
12. Preheat cast iron skillet in oven at 425°F.
13. Add a couple tablespoons of butter to hot skillet, swirl to coat.
14. Pour cornbread batter into hot skillet.
15. Bake at 425°F for 18-20 minutes until toothpick comes out clean.
16. Check beans for salt at the very end; add only if needed.