When All Else Fails Make Pimento Cheese Cornbread!

Yep, you heard correctly! It was truly divine!! I would make this again in a heartbeat and I would take it to any sick friend for their comfort food! Since Miller is about to head off to Auburn again I've been trying to make his favorite foods this week. That means we've had meatloaf three nights in a row now! Granted, tonight was a fresh batch since sweet Sarah came to dinner! It was a menu of Bar-b-que Meatloaf, Mashed Potatoes, Squash, Zucchini and Corn Casserole and Fried Okra right from the garden! Oh…and sliced tomatoes right from the garden as well! The best part of the whole dinner….besides laughing and talking with Sarah and Miller…was the Pimento Cheese Cornbread! 
Yummy doesn't even begin to do it justice! I knew we needed bread for tonights dinner and I knew I had a lot of left over pimento cheese that I had made a few days earlier. This afternoon I began to google recipes for cornbread, etc….and then it hit me! Pimento Cheese Cornbread! I thought it was pretty ingenious but I was still worried about it! I so shouldn't have been! It's truly one of the best things I've ever tasted! Now, I do believe you have to start with really good pimento cheese! Mine is made from 2 % cheddar, light jalapeno cheese as well as pepper jack cheese. One small jar of chopped pimentos drained and mashed, a dash of worchestershire sauce, garlic powder a dash of tabasco sauce, salt and pepper to taste and 1 C mayo! Make this just for your enjoyment to have for sandwiches, etc…and when you are tired of it…turn it into Pimento Cheese Cornbread!

Now please don't laugh when I tell you I used a box mix to start with! I am all for easy these days! And I've always been one to make great use of leftovers! Just ask my kids! It's really sad that we aren't still in the grocery business…I really miss it! Anyway, we used to represent this Krusteaz brand as well as Jiffy. Either would be fine but Krusteaz has a lot less fat to begin with…we aren't worrying about the pimento cheese part of it! LOL! Just enjoy!
Pimento Cheese Cornbread
1 box Krusteaz Honey Cornbread mix
3/4-1 Cup  homemade pimento cheese or a really good store bought brand!
prepare cornbread mix according to package directions. Add in the pimento cheese and mix well. Heat a cast iron skillet with vegetable oil until steaming on 375 degrees. Remove carefully and pour in the cornbread batter. Bake for about 20-25 minutes or until golden. 
Serve immediately! It melts in your mouth!

Thank heavens we have some left for tomorrow night! 

*If you would like to make the Squash, Zucchini and Corn Casserole you can find that recipe HERE! 

Soul Food Squash

After many wonderful meals during Easter and just going out with all of our "grown children" it just seemed fitting to try and have some grilled chicken and some veggies! I was trying to remember where I had first gotten the recipe for Soul Food Squash so I spent about 2 hours researching it, etc…Finally, something jogged my memory and I found it on my Recipe Page on my blog! Go figure? What was it doing on the recipe page! I think at that time I thought I would keep all of my recipes on that one page on the blog and leave the blog for other topics! Boy was I wrong! I have now moved it to it's rightful spot and I hope you will give it a try and enjoy a semi healthier version of the usual southern squash casserole!

 Instead of sautéing the squash in a stick of butter and onions you simply steam it in water! ( Who knew?)

Of course I couldn't resist the kosher salt, pepper and yes…I cheated! 2 t of sugar! My mother in law taught me well and she taught me early…if you want to bring out the flavor in fresh vegetables…add sugar! Again…(Who knew?)

Then, I think the reason this recipe is really good is because you are basically making your own stewed tomatoes…YUMMY!!! So easy and so fresh!

 I cut up my squash the night before and steamed it…then refrigerated it. I also chopped my tomatoes and put them in my pan the night before. Then, I just had to add the flour and the seasonings the next day to stew them…that was a huge help to me in my busy work day!

 Then you simply layer the squash, stewed tomatoes….

And a handful of mozzarella cheese…and of course, I added some parmesan as well!

 Sorry the pictures aren't that great! I was trying for Miller's girlfriend not to see me being the weird mom! You know, that mom that takes pictures of everything she's cooking…I would've thought it was weird at that age for sure!! In fact, I really still do!

Ok…we are getting close! The squash and tomatoes are layered along with the cheeses…now it's just time to bake!

How yummy does this look? I hate that my pictures are so bad! Next time I will get Jim to distract Miller and Sarah and they will never know that I take pictures of all of my food! WOW!! Maybe I need to be on something for this disorder!

Instead, I will just enjoy it..it is my hobby! And you will just keep it to yourself if you think it's weird! LOL! Seriously, though…I hope you will try this! Especially with summer approaching faster than I want it to…(for a lot of reasons!) And all of the fresh vegetables we will be able to enjoy! There's really nothing quite like Squash and Tomatoes…No matter how you fix them!

Soul Food Squash and Tomato Casserole

2 lbs yellow squash, sliced

1 C water

3 tomatoes, peeled and chopped with juice retained

1 T all-purpose flour

2 t sugar

1 t kosher salt

1 t paprika

1/2 t garlic powder

1/4 t black pepper

2 C shredded mozzarella cheese, divided

1/2-1 C parmesan cheese

Combine the squash and water in a large saucepan over medium high heat and bring to a boil. Cover, reduce heat and simmer on low until tender. Drain and set aside.

In a medium saucepan combine tomatoes, flour, sugar, salt, paprika, garlic powder and pepper. Bring to a boil over medium heat and stir well....turn heat to low and simmer for about 5 minutes.

Place half of squash in a prepared ( greased) shallow 2 quart casserole dish. Pour 1/4 of tomato mixture over squash and spread gently...won't look like enough but it is! Top with 1 C shredded mozzarella cheese, and another 1/4 of the tomato mixture. Repeat layers with the remaining squash, tomato mixture and mozzarella cheese. Sprinkle the top with the parmesan cheese. Bake 30 minutes at 350. Let stand 10 minutes before serving.

 Reheats very well!! Serves 8

* I was skeptical that this would be good as to how I'm used to making squash casserole with mayo, sour cream, cheddar cheese, eggs....cracker crumbs, butter...etc...! This doesn't take it's place but it was incredible! Miller's comment was "If I have to eat squash...this is the best way!" It's so much less fattening and it tastes every bit as delicious!

I hope you love it!

we had it tonight with Lemon Chicken Kabobs and an easier version of my Couscous with Roasted Vegetables. This time…I left out the roasted vegetables! Oh my, how easy was this!! I did everything the same except for that and it was still divine! Especially with the kabobs and that lemon butter sauce!
Having leftovers tomorrow night! Can't wait!

Have fun cooking and take pictures when you can! You'll be glad later!