My friend Carolyn’s pimento cheese cornbread is not only some of the best cornbread you’ll ever eat, it is also one of the easiest recipes ever!
This pimento cheese cornbread recipe is from my friend Carolyn’s blog, It Doesn’t Fall Far From The Tree. Carolyn is one of the sweetest gals you’ll ever meet and also an outstanding cook. Carolyn, keep on sharing your recipes; they are the best!!!
Since discovering this recipe, I’ve had zero desire to make cornbread any other way. This recipe is simply divine.
This cornbread is super easy to make. It goes with everything, but is exceptionally yummy with soup, stew, chili, and greens. Here are some of my fave recipes: Turkey Chili with Beans. Turnip Greens or Collards. Slow Cooker Brunswick Stew.
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!!!