Pimento Cheese Cornbread
Pimento Cheese Cornbread is only as good as the pimento cheese that goes in it.
For several weeks I would stop by the demonstration area and eat 2 or 3 samples of Professor Bailey’s pimento cheese. I spoke often with Tom, the owner and recipe developer, because honestly, this is the best pimento cheese I ever ate.
I don’t do product reviews, but I’m always willing to shout out a local food company, when I find a product I want to tell my friends about. I talked with Tom about doing a blog post and he gave me a few products to play around with. It’s the least I could do for all the samples I’ve eaten over the past several months at Whole Foods.
Pimento Cheese Cornbread
I’ve chosen to make the Professor Bailey’s cornbread. The only change we would make the next time is to skip the jalapeno peppers because it’s a bit overpowering and not necessary. This is a wonderful, moist cornbread, and disappeared quickly.
This recipe has more corn meal than flour for a true cornbread texture. The flavor of the pimento cheese shines through just enough to make pimento cheese cornbread special. You can make this in a skillet or make pimento cheese cornbread muffins.
You can make the cornbread in a cast iron skillet, a round cake dish. This recipe also makes one dozen muffins.
The company also produces two incredible frozen products that will make your next party better.
How Professor Bailey’s Pimento Cheese was Born
Tom Bailey found just the right combination of cheese, onions, red peppers, mayonnaise an jalapeños to create a very balanced pimento cheese, with just enough zing to call you back for more and the right texture.
He is one of the many food entrepreneurs selling food and aspiring for the Nashville dream to sing his own song in the kitchen. He goes through 60 pounds of cheese a week, and can be found handing out samples at both Whole Foods, in Nashville and Franklin. (Check the website to see where else you can buy Professor Bailey’s Pimento Cheese).
He’s holding bags of his frozen products, Pimento Cheese Gourgeres and Pimento Cheese Biscuit Bites, both ready to serve in under ten minutes. These will just pop into your mouth and are very easy to prepare.
Pimento cheese is a beloved southern thing. You can’t go to party and not find something with pimento cheese.
Serve with crackers, or slather on crusty bread, and if you dare, mix it up and make pimento cheese deviled eggs. Simply mix with some extra mayo until you get the smoothness you need to stuff the egg whites.
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- 1 and ½ cups buttermilk
- 2 tablespoons butter
- 1 and ½ cups cornmeal
- ½ cup all purpose flour
- 2 teaspoons baking powder
- 1 tsp. salt
- Pinch crushed chilies
- Pinch chili powder
- 2 eggs (lightly beaten)
- 8 ounces Professor Bailey’s Spicy Pimento Cheese
- reheat oven to 375
- In an 8-inch cast iron skillet, melt the butter on the stovetop (med to med low heat). Set aside and let cool
- Mix dry ingredients in a mixing bowl.
- Kneed pimento cheese into dry ingredients until thoroughly blended
- In a separate bowl mix buttermilk and eggs. Pour and mix cooled butter from 8-inch skillet (don’t wipe clean and set skillet to side).
- Mix wet ingredients into dry (don’t over mix).
- Pour batter into skillet. You can sprinkle more pimento cheese or other cheese of your choice over the top (optional) and bake for 30 minutes.