You must follow directions for this exactly in order for it to turn out right. You could cook this in a cast iron skillet for that yummy crunchy crust... or make it in an 8 x 8" baking dish/pan - which is what this recipe was written for. I've tried it both ways - and like it either way. The cooking time differed when I used the cast iron skillet, so you need to watch it. My kids prefer the "sqaures". This is definately a sweeter cornbread, as you can see by the amount of sugar. But, not too sweet. It is not too cake-like and it's not too crumbly. Very moist with a distinctive buttery taste. Delicious!

Buttermilk Cornbread

Yield: 9 pieces

Ingredients:
1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt

Directions:
Preheat the oven to 400℉. Butter an 8" square pan.

In a large skillet, melt the butter over medium heat. Remove from the heat and stir in the sugar.

In a separate bowl, beat the eggs, buttermilk and baking soda. Stir into the butter/sugar mixture.

Stir in the cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake for 30-40 minutes, or until a knife inserted in the center comes out clean.

I will admit, I am a pimento cheese fanatic. I order it at restaurants any time it's on the menu. My favorite is Grumpy's Grilled Cheese Sandwich topped with tomato and bacon from Two Guys Grille. Yum! I've never ordered anything else there. I even like the packaged kind from my local grocery stores (the kind they make themselves). So, overall - I guess I'm not really that picky. But I do know a really good pimento cheese when I taste one. And, I think my own is the best around. It took several tries to get it just right - and I never fail to get compliments.

Pimento Cheese

Yield: 3 cups

Ingredients:
16 oz. process cheese spread (velveeta)
8 oz. sharp cheddar cheese
7 oz. jar pimentos, drained and chopped fine
1 1/2 cups mayonnaise
2 tbsp. sugar
1 tsp. seasoning salt (old bay)
1/4 tsp. onion powder
1/2 tsp. hot sauce (tabasco)
1 tsp. worcestershire sauce

Directions:
Unwrap the velveeta, place in a plastic bag and put in the freezer for one hour to firm.

Shred the velveeta and sharp cheddar cheeses in a large bowl. Add the remaining ingredients and stir well to mix thoroughly.

Refrigerate for one hour. Serve on bread as sandwiches, stuff celery or spread on crackers.

Looks like I'll be putting my crock pot to work this week. I really didn't plan it, honest. Just worked out that way. While planning this week's menu, I was thinking about how I tend to be drawn to recipes that use condensed soup. I'm not sure why that is - because they are usually easy-sounding? Yummy-sounding? I know it isn't the healthiest ingredient, but I can't seem to help myself. I consciously tried to not add too many recipes with that ingredient this week, so there is only one! Small steps...

Just a mention or two about the June 29th - July 5th 2009 menu (yes, it has been that long since I posted a menu plan). The Spiedies were incredible. A must try if you have never done so. Seriously. The Dill Potato Salad was also really good - I recently made it again. I do not like it as well as my classic yellow potato salad - but it is definately easier and quite tasty. Brett said it was his second favorite. Pineapple Ham Loaf - one word: awesome. Oklahoma Cheese Grits we'll be making again as well. The Asian Lettuce Wraps were really messy. But different - and quite good. The kids liked them too - score! I wasn't crazy about any of the recipes on the 4th of July menu - except the Corn and Chickpea Salad. Well, come to think of it, the Confetti Cheese Salsa was also good. I would make both of those again. All in all - a fabulous week food-wise. Guess I made some good choices! That is definately not always the case. :)

I reference everything on the menu with a link to the recipe, unless it's something that doesn't require one. If the link directs you to another website, it means that I have not tried the recipe, and therefore have no idea whether it is good or not. :) If the link leads to a posted recipe here on my blog, it means that it is a tried & true family recipe that we love. I will also revisit some of the recipes I link to and leave comments about how they turned out for us the following week.

I am really excited about this week's plan. Everything sounds yummy.. and fun! Here's what we have on the menu...

Dinner Menu :: September 14th - 20th 2009

Monday
Slow Cooker London Broil
I am not making sandwiches out of this - using a London Broil, adding fresh sliced mushrooms, 2 sliced carrots, 1 tablespoon of red wine vinegar and 1 tablespoon of worcestershire sauce to this recipe.
Mashed Potaoes (I do believe it will be instant for us)
Green Beans (The canned kind, simmered in bacon for about an hour on the stove.)

Tuesday
Leftovers from Monday.

Wednesday
Black-Eyed Peas and Tortillas (I am using chopped pickled jalapenos in place of the fresh one and adding sour cream as a condiment.)
Salsa Rice
Avocado Slices

Thursday
Baked Spaghetti Squash with Beef and Veggies
Texas Toast (store bought)

Friday
Greek Chicken
Slow Cooker Stuffing
Canned Cranberry Sauce

Saturday
Slow Cooker Pulled Pork (with buns)
Bacon- Cauliflower Tossed Salad
French Fries

Sunday
Clean out the refrigerator night!

If you try anything listed here, I'd love to know how it turns out for you! For more menu ideas, or to submit your own plan, visit orgjunkie.com.