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Family Savvy

Lifestyle Blog by Jamie Tarence

Jun 1st, 2018

Pimento Cheese Cornbread

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!

pimento cheese cornbread

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!!!

 

12

Pimento Cheese Cornbread

Crispy crusted cornbread laced with tangy pimento cheese.....outstanding!

5 min

25 min

30 min

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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
7.8.1.2
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https://www.familysavvy.com/pimento-cheese-cornbread/

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Comments

  1. Hi 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!!!

  2. Can 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!

  4. I 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.

  7. Hi 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!

  8. This 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.

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