This pimento cheese cornbread is to-die-for yummy and super easy to make using cornbread mix and your fave pimento cheese.
This pimento cheese cornbread recipe is from my friend Carolyn’s blog, It Doesn’t Fall Far From The Tree. Since I found this recipe, I’ve made this yummy bread more times than I can count. I’ve never served it to guests that I haven’t been asked for the recipe:-)
The base for this recipe is Krusteaz Honey Cornbread Mix, available at grocers everywhere. I buy several boxes when the mix is BOGO at Publix and keep it on my pantry shelves, especially during soup & chili season. The bread has a slight sweetness which perfectly balances with the tangy, jalapeño pimento cheese (I use the jalapeno Palmetto Cheese which is sold at Costco and most Publix stores). Any really good pimento cheese works in this recipe, but spicy or hot versions go really well with the honey cornbread.
A cast iron skillet gives this cornbread a golden top and crusty, crumbly bottom. I use a 12-inch skillet for this recipe and it is perfect.
Preheating the skillet until the oil is sizzling hot BEFORE adding the batter is key to the wonderful cornbread texture.The hot skillet and sizzling oil basically “fry” the crust, while the inside remains soft and crumbly.
Please let me hear back in the comments of the post if you try this yummy bread! I am so grateful to you for stopping by. As always, be blessed, and stay savvy!!!