It's Monday but lets share a recipe anyway (Crockpot baked beans and skillet Cornbread)

Okay I know its Monday but I want to catch up and add a couple of recipes that I actually tried yesterday for supper.

CROCK POT BOSTON BAKED BEANS

2 lb. dry small white or pea beans

1 med. onion

1/4 lb. fat back salt pork; optional

1 tsp. dry mustard

1/2 tsp. ground cloves

1 c. molasses

1/2 c. dark brown sugar, packed

1 tsp. salt

Soak beans overnight in gallon of water. Mix together onion (finely chopped), molasses, brown sugar, mustard, cloves, salt, and pork (cut in 1 inch cubes); and add to 5 quart slow cooker. Add beans and water to cover.
Set cooker on low and cook 10-12 hours, stirring once after first hour.
If desired substitute 4 strips crumbled crisp bacon for salt pork.

Cornbread

1 x stick or (1/2-cup or 8 tablespoons) of butter
1 1/2 cups milk
1 1/2 cups coarse cornmeal
1/2 cup brown sugar
3 x eggs
1 tsp baking powder
1/4 tsp salt

Directions:
Preheat oven to 425 degrees. Place an 8-inch cast iron skillet in the oven to preheat.
Combine the butter, milk cornmeal and brown sugar in a small saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened.
Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined.
Oil cast iron skillet and pour in batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through.