Pimento Cheese Cornbread


Country Cooking

Cornbread Final under 2 megs

When I was a kid, an easy sandwich was pimento cheese. It came from a small, narrow jar and was basically a cheese sandwich with red flecks in it (pimentos) that to me tasted like nothing.

I was an adult before I realized people actually made pimento cheese. To give it a novel spin, I decided to make it "within" cornbread. It's a regular now. There are only three ways I make cornbread: regular, coarse; "Tippin's Style" (based on a restaurant chain in K.C. that uses half cornmeal and half white cake mix); and the cheesy style below. It's just about as easy to make as regular cornbread, and gets raves from your guests.

Pimento Cheese Cornbread


1 can (4 to 5 ounces) mild chopped green chiles
Two 4-ounce jars (or cans) of pimentos
1 stick butter, divided
1 1/2 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon smoked paprika
2 teaspoons salt
1 3/4 cups buttermilk
2 large eggs
8 ounces sharp cheddar cheese, grated (about 3 cups)


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