Hands-on Time
5 Mins
Total Time
30 Mins
Yield
Makes 8 to 10 servings

How to Make It

Step 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.

Step 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.

Step 3

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

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