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Two Southern classics, pimento cheese and cornbread, come together in this recipe for a savory and soulful side.
This recipe may be one of the easiest I have made this week during #pimentocheeseweek here at Glam and Grits but it's definitely not lacking flavor.
Here's what you'll need...
1 package Martha White Country Cotton Cornbread Mix (I swear by this mix. It's amazing!)
1 cup pimento cheese (recipe here)
2/3 cup low-fat buttermilk
Set your oven to 400°F
Once the oven is to temp, place your seasoned 8" iron skillet into the oven to warm up. I usually say 8 minutes or so.
Meanwhile, combine the dry cornbread mix, buttermilk and egg together well.
Slowly add the pimento cheese and mix accordingly. I try to make sure the cheese is as evenly disbursed as possible.
Once the skillet is ready, remove from oven (with oven gloves!) and add mix.
Bake at 400°F for 18-20 minutes or until golden brown.
Let cool and enjoy!
This recipe could also be made into corn muffins or sticks to easily transport to a tailgate or party.
I see myself making these more once fall rolls around with chili or vegetable soup.
Try it yourself and let me know what you think.