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!!!
Pimento Cheese Cornbread
Ingredients
- 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 jalapeño)
Instructions
- 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
Nutrition Information
Amount Per Serving Calories 25 Total Fat 1g Carbohydrates 2g Protein 1g
Jamie Tarence says
February 2, 2017 at 7:02 pmHi Sarah! I am so sorry that I was not more concise in the directions. I didn’t list an “amount” for the skillet oil. I just throw a couple pats (2 TB) of butter or a couple TB of oil to the skillet. I place the skillet in the oven during preheat so that it is hot and sizzling when the oven is heated. That way, a crust will form when batter is spread into the pan. I hope this helps! Please let me know how your cornbread turns out!!!
Sarah says
February 2, 2017 at 6:15 pmCan you clarify how much oil you place in the skillet? At first I thought it was the 1/3 of a cup in the listed recipe ingredients and then realized that was for the batter. I was a bit confused as Patty was about how to mix this up but your comment was helpful! Thank you!
Jamie Tarence says
November 30, 2015 at 12:22 pmI am so glad you liked it, Patty! I use a full cup of palmetto cheese also. Let me know how the Southern mix version turns out! Thanks for sharing!!!
Patty says
November 30, 2015 at 11:42 amI made it and it is delicious. I used butter and a full cup of the Palmetto Jalapeno Cheese. Since I typically like a less sweet cornbread, I am eager to try this recipe using the Krusteaz Southern Cornbread mix. Thank you for sharing this recipe, Jamie.
Jamie Tarence says
November 30, 2015 at 8:59 amGreat! Let me hear how it turns out!!
Patty says
November 30, 2015 at 8:53 amThanks, Jamie. I am going to try it! :)
Jamie Tarence says
November 30, 2015 at 8:50 amHi Patty! Yes, you add the ingredients per the box and mix per box. After mixing, add pimento cheese and mix until incorporated. It is all incorporated…….hope this helps! You will love this; it is so yum!!!! Blessings!
Patty says
November 30, 2015 at 8:35 amThis sounds really great, but I need to clarify a couple of things. The directions say to mix according to package directions, so I assume that the 1 egg and 2/3 cup milk are exactly what the package calls for? But at what point do I add the pimento cheese? Do I mix it into the batter or do I just spread it on top of the batter after it is in the pan (as the Palmetto website says to do)? I have been searching for a recipe that incorporates the pimento cheese into the batter rather than on top.