Name: Pimento Cheese Buttermilk Cornbread
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 slices
Ingredients: 1 cup all-purpose flour; 1 cup corn meal; 1 teaspoon salt; 3 teaspoon baking powder; 1/3 cup canola oil; 1 large egg (beaten); 1 and 1/4 cup buttermilk; 2 cups cheddar cheese (shredded); 4 ounces diced pimentos (drained); 2 tablespoons oil for pan

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Pimento Cheese Buttermilk Cornbread bakes up light, fluffy, moist, and cheesy with golden brown edges that are deliciously crispy.

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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 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.

Pimento Cheese Buttermilk Cornbread Recipe

I used cheddar cheese, but you can use any kind. Use your favorite or what you have on hand.

Jalapenos or green onions would also lend a great flavor to this recipe.

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Pimento Cheese Buttermilk Cornbread

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

Pimento Cheese Buttermilk Cornbread bakes up light, fluffy, moist, and cheesy with golden brown edges that are deliciously crispy.

Course: Side Dish

Cuisine: American/Southern

Keyword: bread, cheese, quick bread

Servings: 8 slices

Calories: 375 kcal

Ingredients

1 cup all-purpose flour
1 cup corn meal
1 teaspoon salt
3 teaspoon baking powder
1/3 cup canola oil
1 large egg beaten
1 and 1/4 cup buttermilk
2 cups cheddar cheese shredded
4 ounces diced 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 Facts

Pimento Cheese Buttermilk Cornbread

Amount Per Serving

Calories 375 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 7g44%

Cholesterol 56mg19%

Sodium 480mg21%

Potassium 292mg8%

Carbohydrates 28g9%

Fiber 2g8%

Protein 11g22%

Vitamin A 700IU14%

Vitamin C 12mg15%

Calcium 275mg28%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

ou can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

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