PIMENTO CHEESE CORNBREAD
Pimento cheese cornbread is easy and delicious.
Pimento cheese is a favorite Southern cheese spread and true Southerners can’t get enough of it. This pimento cheese cornbread is a favorite at my house and it never lasts long when I make it. We love pimento cheese in and on everything. My family could eat it at every meal and we love pimento cheese sandwiches for lunch. This cornbread is light and so good slathered with butter when it is hot right out of the oven. Serve it with soup or with any meal for a real treat. This is one of our favorite bread recipes on our site. You might also like to check out our recipe for pimento cheese biscuits.
Pimento cheese cornbread will become a quick favorite.
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons white granulated sugar
1/2 teaspoon salt (optional)
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs
1/4 cup mayonnaise
1 cup shredded cheddar cheese
1 (4 ounce) jar diced pimentos, drained
1 cup buttermilk
2 to 3 tablespoons bacon drippings or cooking oil
Heat the oil in an iron skillet on top of the stove or in the oven for a few minutes. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the eggs, mayonnaise, shredded cheese, pimentos and buttermilk. Pour into heated skillet and bake in preheated 425 degree oven for 25 to 30 minutes until brown on top. Makes 6 to 8 servings. Enjoy!
Note: You could make this cornbread as muffins or in a round baking dish.
Pimento Cheese Cornbread
Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons white granulated sugar
- 1/2 teaspoon salt optional
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 4 ounce jar diced pimentos drained
- 1 cup buttermilk
- 2 to 3 tablespoons bacon drippings or cooking oil
Instructions
- Heat the oil in an iron skillet on top of the stove or in the oven for a few minutes. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the eggs, mayonnaise, shredded cheese, pimentos and buttermilk.
- Pour into heated skillet and bake in preheated 425 degree oven for 25 to 30 minutes until brown on top.
Notes
Don’t forget to pin pimento cheese cornbread. 
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