Pimento Cheese Cornbread Recipe
Two very Southern comfort foods come together to make pimento cheese cornbread with the help of Professor Bailey's Spicy Pimento Cheese.
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
The original recipe calls for jalapeno peppers. I left out on second batch to allow for the full flavor of the pimento cheese to shine through. Feel free to add it back in.