Pimento Cheese Stuffed Cornbread

That whole "twist on a Southern classic" thing I mentioned last week got my wheels turning, and all I've been able to think about are amped up Southern recipes. Plus, my husband and I are planning an anniversary trip to Charleston in June and I've been falling asleep with visions of shrimp & grits dancing in my head. {Much better than sugarplums, in case you were wondering.}

It's only natural that this week my recipe development has gone "South", inspired by some of the most mouthwatering dishes you can find this side of the Mississippi.

The folks who have planned and sponsored this year's Food Wine Conference in Orlando have really asked us to step it up with creativity for their recipe contests, and I'm determined to try my best to deliver! As I mentioned, I already entered the #BreakTheRouxles contest with my Bacon Lattice-Top Peach Pie a la Mode with Bourbon Sweet Tea Syrup. No sooner had I submitted my recipe, another opportunity popped up, this time from Florida Dairy Farmers, a platinum sponsor for FWCON 2016.

Since I love a good recipe challenge, I decided to roll up my sleeves and see what kinds of dairy-filled delights I could come up with for this entry.

My initial thoughts were along the lines of ice cream, pudding and mac & cheese, but they all seemed too obvious and not quite challenging enough for what I had in mind. And then, like all great ideas, I imagined combining two ridiculously delicious foods into one mind-boggling recipe...

... and Pimento Cheese Stuffed Cornbread was born. {And the angels sang a hymn and hit the treadmills in preparation.}

I mixed it all up, slapped it in a pan and prayed for the best. {Literally because I should have used a slightly bigger pan and I was worried the entire time that it would overflow all over my oven. It didn't.} I'm happy to report that my idea worked out. Oh so well.

Tender cornbread employs the element of surprise by harboring a savory Pimento Cheese spread filling in its center. Though I was a little annoyed at first that some of the cheese oozed from the sides as it baked up, the crisp burnt cheese edges {you know, like the ones you fight over on a casserole dish of mac & cheese} turned out to be one of my favorite parts. Truth be told, my original plan was to bake this up as corn muffins with the filling in the center of each, but on a time crunch, I took the easy route and made it a one-pan recipe. And I'm not one bit sorry.

Straightforward dairy-filled delightfulness. Oven. Mouth. Belly. {Thighs.} Done.

Serve it as a side to chili, soup, or whatever your little heart desires. It's a winner for sure.

Pimento Cheese Stuffed Cornbread
Yields 16 squares 

For Pimento Cheese:
1 1/2 cups sharp cheddar cheese
1/3 cup mayo
1 tablespoon grated white onion
1 teaspoon Worcestershire sauce
1/4 cup diced pimentos
Pinch of salt
Pinch of pepper
Pinch of cayenne pepper

1. Combine all ingredients in a large bowl. Set aside until ready to use {or refrigerate if not using right away}.

For Cornbread:
1 cup cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk {I used whole, but you can use whatever you'd like}
1 teaspoon white vinegar
1/4 cup plain yogurt
1 egg, beaten
1 {8 tablespoons} stick melted butter

1. Preheat the oven to 350 degrees. Line a 9x9 inch pan with parchment or foil and grease the sides. {Alternatively, you can use a 9 inch seasoned cast iron skillet.}

2. In a large bowl, combine all the dry ingredients. Whisk to combine.

3. Create a well in the center of the dry ingredients, and add the wet ingredients. Stir to combine until everything is well-mixed and fully incorporated, but try not to overwork the batter.

4. Ladle half of the batter into the prepared pan or skillet. Gently add the Pimento Cheese mixture to the top of the first layer, spreading it carefully to cover the batter evenly.

5. Scoop the remaining batter on top of the Pimento Cheese mixture and spread with an offset spatula making sure to cover the cheese layer completely.

6. Bake for about 40-45 minutes until the top begins to brown* and a skewer inserted into the cornbread comes out mostly clean with just a few moist crumbs.

7. Remove from oven and allow to cool for at least 30 minutes before trying to remove from pan. Once removed, cut into squares {it's pretty rich, so small squares will do!} and serve warm.

*If your top browns too quickly, lightly tent a piece of foil on top as it bakes through to protect the top from burning.

A "Sense-sational" Recap of Food & Wine Conference!

Just a few weeks ago, I was wandering the expansive grounds of the Rosen Shingle Creek Resort in Orlando preparing myself for a weekend of learning and indulgence for the Food & Wine Conference. You're probably thinking, "Wait, didn't you attend a food blogging conference just 4 months ago in Orlando?" And the answer is... yes! But I couldn't pass up the opportunity to check out this highly praised event, especially when it was just a car ride away.

Oh yeah, and this was our view. So there's that, too.

Now that I've attended several blogging conferences, I can tell you that as far as the information goes, they're all very similar. Sessions on the business of blogging, working with brands, food photography and social media are present across the board for most of them. However, the vibe of each conference is so very different, and I attribute that to the energy that comes from the people in attendance. The feel of the conferences I've attended has varied from business-like to educational to schmoozy to just plain fun!

If I had to describe the vibe of FWCon, I'd have to use words like bountiful, generous, familial -- this should come as no surprise since the mastermind behind the conference, Isabel Laessig, is also the creator of Sunday Supper. Her mission to bring back the tradition of gathering 'round the table to share in a meal carried through to her work in bringing together a community of food bloggers to share their knowledge and passion quite seamlessly.

The truth is, I attended FWCon because I needed a little inspiration and a boost to get out of a slump. Working from home with a small child isn't easy, and the past few months have been a struggle to remind myself why I thought food blogging was fun to begin with now that it's turned into something much bigger than just a personal recipe journal. I found some of that throughout the weekend, hidden among the moments filled with learning, food and laughter, like lost gems that were just waiting to be rediscovered.

The sessions at this conference were brimming with not just tidbits of knowledge, but also with pearls of wisdom. I felt that the speakers really made an effort to share their hearts along with what they've learned in their brains! Maybe that's why I felt that some of the tips "spoke to me" more than in the past.

I enjoyed Monica Bhide's keynote address so much {the woman is a hoot, really} that I decided to attend her breakout session on Writing with Your Senses even though I usually skip the writing sessions for topics out of my comfort zone like photography {which I'm still learning day by day} or entrepreneurial advice {which, H.E.L.P.}. During her talk, she prompted us to use descriptive language based around the senses to "spice" up our writing, so to speak. After all, food writing is the most appropriate place to do so!

Even though I tend to lean toward a more casual, conversational style here on the blog {people often tell me they feel as though I'm chatting with them}, practicing a "flowerier" type of writing reminded me that my passion for writing was part of the reason why I chose this medium years ago!

I probably won't turn this into a place for food poetry and will spare you from writing lengthy prose on produce, but for today, I'll take Monica's advice and take a fresh approach in sharing some of the weekend's highlights.

Like bees collecting pollen from flower to fragrant flower, they buzzed from station to station collecting small plates before converging at their respective tables to deconstruct and devour each delectable bite.

To say the room was "abuzz" with activity our first night at the welcome reception is an understatement. Between greeting new and old friends, sipping potent cocktails and plotting a plan of attack for attempting to taste a bite of each dish being served, the room was bustling with activity! And as if we hadn't had enough sweets and surprises, we were gifted with the cutest chocolates and macarons back at our rooms. I was sad to go to bed without so much as a taste, but I assure you that my belly was at max capacity by the end of the evening!

Each mouthful was better than the last, enveloping the senses completely in an exquisite blanket of subtle textures, enticing aromas and ambrosial flavors. Before disappearing completely from the tongue, her mind created a tantalizing memory of each distinct note, leaving her searching the plate again and again for another taste of that sublime recollection.

So... I love chocolate. A lot. And this conference was bursting at the seams with -- you guessed it --chocolate! I was practicing some major self control all weekend long.

Handmade chocolates, chocolate macarons, chocolate cake, chocolate mousse, chocolate tiramisu, chocolate cheesecake... not to mention samples from our sponsor Pacari Chocolates and a live chocolate-making demo!

But there was also cheese. And sweets. And beef. And booze. And people wonder why I love attending conferences so very much.

It was as though the liquid surpassed the throat and stomach, and trickled its way down deep, settling where relaxation and exhilaration coexisted in the soul.

It's no secret that I also enjoy a good glass of wine, and since this was the Food and WINE conference, there was plenty of it to go around! After a day filled with overwhelming amounts of information, it was so nice to sit down and unwind with a tasting selection from The Hess Collection. Also, I don't often get the chance to experience multiple pairings with my meals, believe it or not. Maybe I should make it a habit.

If the morning rays of the sun could have been reigned in from the sky and transformed into a dish, this would be their new embodiment; a bright, zesty breeze, clearing the heaviness and cobwebs from a long forgotten space. 

I will admit that by Sunday morning, I was aching for some fresh, colorful foods after a go around with the Idaho Potato & Wisconsin Cheese Poutine Bar and dessert overindulgence since I stepped foot on property. The Sunday brunch hosted by Duda Fresh was such a breath of fresh air for my system! I loved the beautiful displays of citrusy delights {the mimosas weren't bad, either. ::wink wink::} and the tasty options to put a little pep in my step!

To begin as strangers sitting stiffly around a table, starched napkins in their laps, and leave as friends lingering around empty platters, hoping that the clock will slow down and allow for one more story or smile -- that is the true magic of breaking bread. 

The presentations were good. The food was great. But the camaraderie? That was priceless.

I was so happy to see some familiar faces from conferences past, and to meet new friends {hi Shinee, Christin and Valerie!} to add to my growing roster of blogger buddies. I've mentioned it before, but blogging as a job can get a little lonely sometimes when you only communicate with your peers via technology. The sound of voices in the office is traded for the hum of a computer fan. To quote Brianne from Cupcakes and Kale Chips, "Facebook becomes our water cooler, Twitter the break room, and Pinterest stands in for white boards and flip charts." It's a different kind of work life.

Sometimes we have a little trouble letting go of technology. 

I said we were fun. I never claimed we were normal. Photo Credit: +Isabel Reis Laessig 

Sitting around the table during our family-style dinner on Saturday night was such a great representation of what this conference embodies: Friendship, sharing and community.

FWCon Roomies. Photo Cred: +Shaina Wizov 

I am still trying to find that sweet spot, balancing motherhood and working from home. It is no easy feat, and I admit that some days I'm a good blogger and a mediocre mom, while other days I'm supermom and a second-rate blogger. {For the record, there are some days where I'm no good at either job. It happens.} It's nice to be reassured from time to time that no matter where I am in this crazy journey, I have folks who understand and root for me just beyond the LCD.

Who would have thought that logging on to a website would one day give me a whole new meaning for the word "connection?"

A HUGE thank you to everyone who worked tirelessly to put together FWCon. And a very big thanks to our sponsors, too -- I was the lucky winner of the grand prize of Saturday's Jeopardy game and I took home oodles of swag {including an edible ink printer, wine, cheese and cutting boards, gift baskets of jam, chocolate and kitchen gadgets}! Cole especially loves his "motorcycle" from Fields Auto Group:

I hope to be back next year!