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.

From the recipe box of my grammy Dorothy Hammond. It brings back wonderful memories as I loved this as a kid, and I still think it's one of the best salads around. Nothing fancy about it, and not much to it. Sweet and sour - simply delicious!

Grammy's Simple Salad

Yield: 4 servings

Ingredients:
3 cups iceburg lettuce, chopped thin
2 tbsp. sugar
1 tsp. dried parsley
salt and pepper, to taste
4 tbsp. salad oil
2 tbsp. apple cider vinegar

Directions:
Toss all ingredients together. Keep chilled until serving, but to do not make too far in advance.