Pimento Cheese Cornbread
This Southern Pimento Cheese Cornbread has just four simple ingredients and takes only 30 minutes to make. It’s a moist and cheesy cornbread that uses a box mix baked in a cast iron for a buttery golden brown crust.
Servings: 8 Servings
Calories: 251kcal
Equipment
- 1 (9-inch) cast iron skillet
Ingredients
- 8.5 ounce box Honey Jiffy Cornbread mix
- 10 ounces creamy pimento cheese regular or spicy
- 1 large egg
- ½ tablespoon unsalted 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
Notes
- If you prefer to make a Honey Jiffy cornbread mix from scratch, here is an easy substitute. Combine in a bowl:
- 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.
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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