PIMENTO CHEESE BUTTERMILK CORNBREAD
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Pimento Cheese Buttermilk Cornbread bakes up light, fluffy, moist, and cheesy with golden brown edges that are deliciously crispy.
Pimento Cheese Buttermilk Cornbread
There are two recipes almost every Southerner has in her recipe box. Those are pimento cheese and cornbread. We are ‘family loyal’ to these recipes too. Most of us got those two recipes from our mothers or grandmothers.
Now, I’m combining these two delicious, classic recipes together to create this Pimento Cheese Buttermilk Cornbread.
The pimento and cheese addition gives a burst of flavor in every bite!
Pimento Cheese Buttermilk Cornbread
Personally, I think cornbread should always be cooked in a cast iron skillet. An iron skillet yields that crunchy brown crust that I haven’t been able to achieve with any other pan. Alternately, you can use a 9×9 baking dish or divide it among two smaller pans.
If you aren’t familiar with how to care for cast iron cookware ready my article How to Season a Cast Iron Skillet. As well, Cast Iron Cookware Unveiled is a comprehensive guide to my recommendations of what cast iron products best fits your needs.
If you like thinner cornbread with lots of brown edges, use a 10 or 11-inch iron skillet. You’ll need to shorten your cook time by about 5 minutes.
Southerners eat cornbread with just about any meal. You can replace your favorite traditional yeast rolls with cornbread. I especially enjoy cornbread served with a big bowl of beef vegetable soup or chili with stew meat.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- all-purpose flour
- corn meal
- salt
- baking powder
- canola oil
- egg
- buttermilk
- cheddar cheese. I used cheddar cheese, but you can use any kind. Use your favorite or what you have on hand.
- pimentos
- additional oil for pan
- *optional – Jalapenos or green onions would also lend a great flavor to this recipe.
Pimento Cheese Buttermilk Cornbread
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Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 3 teaspoon baking powder
- 1/3 cup canola oil
- 1 large eggs beaten
- 1 and 1/4 cup buttermilk
- 2 cups cheddar cheese shredded
- 4 ounces pimentos drained
- 2 tablespoons oil for pan
Instructions
- Heat oven to 450 degrees. Add 2 tablespoons oil to pan and get hot in the oven.
- Combine flour, cornmeal, salt, baking powder, oil, egg, and buttermilk. Stir until combined.
- Stir in drained pimentos and cheese. Stir to combine.
- Pour into hot skillet. Bake at 450 degrees F for 18 to 20 minutes until crusty brown. Serve hot.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Loved this so much! I hosted friends for dinner last weekend and served this. Everyone raved about it and wanted the recipe! I will definitely be showing this recipe off at all my dinner parties now!
This is a nice change from jalapeno cornbread!
A Question, really. What size skillet did you use, please?
10 inch