Sweet and Cheesy Cornbread

This Sweet and Cheesy Cornbread has just 4 simple ingredients and is quick to whip up. It’s perfect with chili, soup or a side dish for any dinner!

I can guarantee this recipe will be a hit every time you make it! It has a buttery, crunchy crust, a cheesy, dense, moist texture and is the perfect balance of savory and sweet!

What You’ll Need

Ingredient Amounts Listed in the Recipe Card Below

• Honey Jiffy Cornbread Mix
• Creamy Pimento Cheese
• Egg
• Butter
• Honey, optional

Tools You’ll Need

• Mixing Bowl
• Spatula
• Cast Iron Skillet (9-Inch)

Why You’ll like this Recipe

• Only 4 simple ingredients!
• It take less than 5 minutes to mix-up and pop in the oven!
• It’s the perfect bowl of chili pairing!
• The buttery crust and perfect balance of savory and sweet will keep you coming back for more!

How to Make this Recipe

1. In a medium bowl, combine cornbread mix, pimento cheese and the egg. The mixture will be dry at first, but will moisten as you mix and fold. 

2. Heat butter in a cast iron skillet in the oven while it’s preheating to 400°F. Carefully remove from the oven, and dollop the batter around the skillet and spread evenly.

3. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Serve as is or with extra butter and honey.

Tips and Substitutions

• If you prefer to make a Honey Jiffy mix from scratch, here is an easy substitute:
  • ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt, 1 tablespoon honey
• Creamy pimento cheese is essential for this cornbread! My favorite store-bought brand to use is Palmetto Pimento Cheese. You can also use a homemade version if you prefer.
• Add extra spice by adding 1 finely diced jalapeño.

Storage

• Store leftovers in an air-tight container at room-temperature for 3-4 days or up to a week in the refrigerator.
• Leftovers can be frozen in an air-tight, freezer safe container up to 2-3 months.

Frequently Asked Questions

• I don’t have a cast iron skillet. What else can I use?
  • You can also bake this in a glass, metal or stone 8”x8”, 9”x9” and/or 1.5-2 quart baking dish. Adjust the cook time accordingly. Smaller baking dishes might require a couple extra minutes
• Can I use a spicy, creamy pimento cheese?
  • Of course! You can also add chopped jalapeño to the batter.
• My pimento cheese doesn’t look as creamy as the brand you use. What should I do?
  • You can add 1-2 tablespoons of mayonnaise to your batter.
• Is this recipe gluten-free?
  • No. The Jiffy Mix used is not gluten-free. Krusteaz makes a 15oz gluten free version. You can either double the pimento cheese and add an extra egg to this mix or reduce the mixture to 8.5oz like this recipe calls for.

More Recipes Like This 

• Mamaw's Hoe Cakes and Pone of Cornbread
• Sweet Cornbread and Molasses Honey Butter
• Cornbread Chicken Salad
• Brisket Chili

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5 from 3 votes

Sweet And Cheesy Cornbread

This Sweet and Cheesy Cornbread has just 4 simple ingredients and is quick to whip up. It’s perfect with chili, soup or a side dish for any dinner!

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: bread

Cuisine: American

Keyword: bread

Servings: 8 Servings

Calories: 251kcal

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x4x5x

• 8.5 oz box Honey Jiffy Cornbread mix
• 10 oz creamy pimento cheese regular or spicy
• 1 large egg
• ½ tablespoon butter more for serving
• Honey for serving

Instructions

• Preheat the oven to 400°F. 
• In a medium bowl, combine cornbread mix, pimento cheese and the egg. The mixture will be dry at first, but will moisten as you mix and fold. 
• Heat butter in a cast iron skillet in the oven while it’s preheating. Once melted, remove from the oven, dollop the batter around the skillet and spread evenly.
• Bake for 18-22 minutes or until a toothpick inserted comes out clean. Serve slices with butter and honey.

Video

Nutrition

Calories: 251kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 628mg | Potassium: 43mg | Fiber: 2g | Sugar: 9g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 1mg

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