Pimiento Cheese Cornbread Is As Southern As They Come

Your potluck needs pimiento cheese cornbread.

Southern Living Pimiento Cheese Cornbread
Photo:

Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen

Active Time:
15 mins
Total Time:
50 mins
Servings:
12

We've always said that there are few things that pimiento cheese can’t make better, and this cornbread recipe proves our point. Cheesy and moist with crispy edges, the creaminess of the pimento cheese folded into the batter helps to keep the bread moist. The spread subs in for some of the buttermilk we would normally use in the mix, and while we suggest using our Bacon Pimiento Cheese, your favorite recipe or store-bought will work just as well. Additional pimientos and cheese on top really drive home the flavors of the dip, and make for an extra pretty skillet of cornbread too.

Ingredients

  • 2 Tbsp. canola oil

  • 2 cups plain medium-grind yellow cornmeal (such as Bob’s Red Mill)

  • 1 cup all-purpose flour

  • 1 Tbsp. baking powder

  • 1 3/4 tsp. kosher salt

  • 1 3/4 cups whole buttermilk

  • 6 Tbsp. unsalted butter, melted

  • 2 large eggs

  • 1 cup Bacon Pimiento Cheese or store-bought pimiento cheese (from 1 [10-oz.] container)

  • 1 (4-oz.) jar diced pimientos (drained), divided

  • 1 oz. sharp Cheddar cheese, shredded (about 1/4 cup)

Directions

  1. Preheat oven to 425°F. Pour canola oil into a 10-inch cast-iron skillet, and place in preheated oven until oil is very hot, about 8 minutes.

  2. Meanwhile, whisk together cornmeal, flour, baking powder, and salt in a large bowl until combined; make a well in center of cornmeal mixture. In a separate medium bowl, whisk together buttermilk, melted butter, and eggs until smooth. Pour buttermilk mixture into cornmeal mixture; gently fold until just combined. Fold in pimiento cheese and 6 tablespoons of the pimientos until combined.

  3. Carefully remove skillet from oven; pour batter into hot skillet, gently spreading into an even layer. Sprinkle with shredded Cheddar cheese and remaining 1 tablespoon pimientos. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 28 minutes. Immediately invert cornbread onto a plate; let cool about 10 minutes. Turn cheese side up; slice as desired.

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