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
- 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
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.
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