Pimento Cheese Buttermilk Cornbread
Pimento Cheese Buttermilk Cornbread bakes up light, fluffy, moist, and cheesy with golden brown edges that are deliciously crispy.
Servings 8 slices
Calories 375kcal
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
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
