This Southern style pimento cheese cornbread starts with a Krusteaz mix, gets huge flavor from pimento cheese, and develops a buttery crust from a cast iron skillet.
This divine pimento cheese cornbread is literally a hit every time I serve it. Grown men ask for the recipe, and there is never (and I mean never) a crumb left in the skillet. I got this pimento cheese cornbread recipe from my friend Carolyn, who is a Southern hostess and the best cook ever. Since discovering this recipe, I’ve had zero desire to make cornbread any other way. This recipe is simply divine. It marries two Southern favorites~cornbread and pimento cheese~with the convenience of a cornbread mix.
Which Pimento Cheese is Best?
I am a pimento cheese fanatic. In this blog post, I share my fave homemade pimento cheese recipe (and how to use it to make a redneck charcuterie board LOL). Nothing beats homemade pimento cheese, and it is super easy to make. For this cornbread, I often defer to my fave store bought pimento cheese~Palmetto Farms. I buy the jalapeno version in a large tub at Costco and keep on hand for pimento cheese cravings. It works beautifully in this recipe.
What goes great with cornbread?
This cornbread goes with everything, but is exceptionally yummy with soup, stew, chili, and greens. Here are some of my fave cornbread friendly recipes.
- Southern Style Instant Pot Turnip (or Collard) Greens
- Best Brunswick Stew (Slow Cooker Style)
- Spicy Hamburger Vegetable Soup
Which cornbread mix do you use for this recipe?
The base for this recipe is Krusteaz Honey Cornbread Mix, available at most grocery stores. To get the honey version, I sometimes have to go several places. I’ve made this in my 10″ skillet, 12″ skillet, and in a pyrex 11 x 13 dish. The cast iron wins~hand down. If you don’t have a good cast iron skillet, my faves are below.
A Cast Iron Skillet Makes the Best Cornbread
There are no bones about it; cast iron makes the best cornbread. But to achieve the “cast iron” effect, there are a few tips to follow. Read them below.
- Use the right size. I use this 12″ Lodge cast iron for a thinner cornbread. If you prefer thicker, use a 10.25″ cast iron.
- Grease and heat the skillet during preheat. 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.
This cornbread is really too yummy to describe in a blog post, so give it a try!!! Please let me hear back in the comments of the post when you make it; I want your feedback!
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As always, thanks so much for stopping by. Wishing you a joyful, blessed, and savvy day!!!
- 1 box Krusteaz Honey Cornbread Mix
- 1 egg
- 1/3 cup vegetable oil
- 2/3 cup milk
- 1/2 -1 cup pimento cheese (I use Palmetto Cheese with jalapeño)
- Place butter or oil in skillet.
- Preheat skillet in oven at 400 F.
- Mix cornbread mix, egg & milk until well blended. Set aside.
- Remove skillet when oven reaches 400.
- Pour melted butter or oil from skillet into cornbread mixture. Stir well.
- Stir in pimento cheese.
- Immediately pour batter into hot skillet.
- Return skillet to oven.
- Bake until golden on top, roughly 25 minutes.
- Remove from skillet when done to stop bottom from overcooking.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 27mgSodium: 103mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 3g