Many Bean Soup and Cornbread

Many Bean Soup

1/3 C great northern beans
1/3 C baby lima beans
1/3 C lentils
1/3 C pinto beans
1/3 C red beans
8 C water
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 bay leaf
1 large ham hock or ham bone.

Soak the beans overnight, drain and place in a large pot with water. Add onion, celery, garlic, bay leaf, and ham hock. Bring to a boil and then reduce heat to low. Cover and simmer until all the beans are tender about 3 hours. Remove and cool the ham hock slightly, remove the meat from the bone and return meat to the pot. Stir and serve.

 
Corn Bread

1 C yellow cornmeal
1 1/2 C flour
3/4 C sugar
4 tsp. baking powder
1 tsp salt
1 C milk
2 eggs
1/4 C oil

Combine everything and mix well, pour into greased muffin tins or a greased loaf pan. Bake at 425 degrees for 20-25 minutes or until golden brown.