This pimento cheese cornbread uses a special Krusteaz mix, your favorite pimento cheese, and a cast iron skillet to make a Southern-style melt-in-your-mouth cornbread folks will RAVE over!!
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’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. It marries two Southern favorites~cornbread and pimento cheese.
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 that I ALWAYS serve this pimento cheese cornbread with: Slow Cooker Brunswick Stew. Turkey Chili with Beans. Turnip Greens or Collards.
The base for this recipe is Krusteaz Honey Cornbread Mix, available at most grocers (at least in the southeast where I livc). Sometimes I have to go several places to find the honey cornbread version. 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.
The cornbread has a slight sweetness which perfectly balances with the spicy jalapeño pimento cheese (I use the Palmetto Farms Pimento Cheese but any brand you love will work. You can even make your own if you are especially savvy:-)
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!!!
- 1 box Krusteaz Honey Cornbread & Muffin Mix
- 1 egg
- 1/3 cup vegetable oil (or melted butter)
- 2/3 cup milk
- 1/2 -1 cup pimento cheese (I use Palmetto Cheese with jalapeÃ±o)
- Preheat oven to 400.
- Place oil in skillet; put skillet in oven during preheat.
- Mix cornbread according to package directions.
- Stir in pimento cheese.
- When oven reaches 400 degrees, remove skillet from oven.
- Immediately pour batter into hot skillet.
- Return skillet to oven.
- Bake until golden on top, roughly 25 minutes
Amount Per Serving: Calories: 25 Total Fat: 1g Carbohydrates: 2g Protein: 1g