By Stacey Little Southern Bite

If you’ve been hanging around these parts for any length of time, you know I’m no stranger to adding the flavors of pimento cheese to all sorts of stuff. From my Tomato and Pimento Cheese Fritters to my Bacon Pimento Cheese Bites to my Pimiento Cheese Scalloped Potatoes to my Tomato Cobbler with Pimento Cheese Biscuits, I love adding it all over the place.

And, yes, I do spell it as both pimento and pimiento. It’s just about however my mood strikes me. I’m a rebel like that.

So when Heather pointed out that I didn’t have a cornbread recipe that featured the South’s favorite spread, I knew I had to fix that. Today, I’m sharing my Pimento Cheese Cornbread recipe.

Strongly based on one of my favorite cornbread recipes (yes, I have more than one), Elmer’s Cornbread, this version is light, tender, moist and cheesy with pops of the tart and tangy pimento peppers scattered throughout.

Get that golden brown cornbread crust.

The trick to getting that golden brown, crispy crust on your cornbread is preheating the cast-iron skillet you’re going to bake it in. I always preheat my oven with my skillet in it. However, newer ovens preheat so quickly you might need to leave the skillet in the oven a few extra minutes to ensure it gets hot enough. You want to hear that batter sizzle when you pour it into the skillet.

What’s the difference between plain cornmeal, self-rising cornmeal and cornmeal mix?

I get asked pretty frequently whether there’s a difference in these three types of cornmeal. The answer is yes.

So, with varying ingredients, you typically cannot interchange cornmeal, self-rising cornmeal and cornmeal mix without making other adjustments to the recipe.

Click here for a printable version.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”

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