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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

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
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8 slices
Calories 375kcal

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

Calories: 375kcal | Carbohydrates: 28g | Protein: 11g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 480mg | Potassium: 292mg | Fiber: 2g | Vitamin A: 700IU | Vitamin C: 12mg | Calcium: 275mg | Iron: 2mg