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Cheesy Pimiento Cornbread

Hands-on time 5 mins
Total time 30 mins

Makes 8 to 10 servings

Two Southern staples come together in this rich, savory cornbread.


  • 1/4 cup butter
  • 1 1/4 cups stone-ground yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces extra-sharp Cheddar cheese, shredded
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1 (4-oz.) jar diced pimientos, well drained

How to Make It

  1. Preheat oven to 425°. Place butter in a 9-inch cast-iron skillet. Place skillet in oven, and heat at 425° for 4 minutes or until butter melts. Remove skillet from oven.

  2. Meanwhile, combine cornmeal and next 6 ingredients in a large bowl. Whisk together buttermilk, eggs, and pimientos; add to dry ingredients, stirring just until moistened. Pour batter over melted butter in hot skillet.

  3. Bake at 425° for 25 minutes or until golden brown and a wooden pick inserted in center comes out clean.