Ham Soup Beans w/ Skillet Corn Bread

Pinto beans simmered in broth seasoned with salt pork, onions, garlic and creole seasoning. Served with cast iron skillet southern cornbread and spring onions. Soak One (1) pound of Pinto brown beans in water overnight. Cover the beans with at least twice as much water height as bean height. Wash beans well under running water and inspect for any odd-looking beans or foreign materials. Remove any floating beans. In large Dutch oven style pot, add few splashes cooking oil. Add couple ounces rough chopped salt pork that has been rinsed to remove some salt to the pot and sauté a few minutes. Add One (1) diced onion to the pot. Add a couple of cloved of minced garlic and couple teaspoons unsalted creole seasoning, stir and toast seasonings and garlic a minute or two. Add four (4) cups unsalted chicken broth and four (4) cups of water to the pot. Add pepper to taste. Add two (2) Bay leaves (optional) Add the washed and soaked beans to the pot, bring to light simmer and cover. After thirty minutes, check the beans every fifteen minutes, stirring gently. Once beans are fairly tender, remove lid to allow pot liquor to reduce some. Taste broth and adjust seasoning to taste. If a thicker broth is desired add a corn starch slurry to simmering bean broth. Cornbread Place cast iron skillet into 425 degrees oven. Mix 1 1/2 cup corn meal and 3/4 cups self-rising flour into a large mixing bowl. Add a teaspoon or two of salt. Mix contents well. Mix two beat up eggs with 1 1/2 cups whole milk or buttermilk, pour the milk/egg mix into the dry mix. Add 1/4 cup melted butter, lard, vegetable oil or similar fat. Stir all ingredients around until no dry spots are left. Remove hot skillet from oven and place a couple teaspoons of bacon fat or butter into the bottom of the pan, coat edges of pan well. Pour cornbread mix into the skillet. Place in oven 425 degrees, bake 25 minutes. Remove and coat top of cornbread with melted butter. Serve