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
Ingredients:
• 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)
Instructions:
