As with most nostalgic foods, there is controversy surrounding what ingredients belong in a true cornbread recipe: yellow or white cornmeal, flour or no flour, sugar or no sugar. Despite the dispute, there’s no debating that cornbread is the quintessential Southern side dish. If there’s one thing that could make cornbread even more Southern, it’s mixed-in pimento cheese. This cornbread recipe offers just that. The combination of sweet corn, sharp Cheddar, and spicy pimientos is a playful and delicious take on a traditional Southern staple.
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 tablespoon baking powder
1 cup milk
¼ cup mayonnaise
2-ounce jar diced pimientos, drained
8 ounces sharp Cheddar cheese, freshly grated
Preheat oven to 425 degrees. Grease an 8 x 8 inch baking dish.
In a large bowl, combine cornmeal, flour, sugar, salt, and baking powder. In a separate bowl, whisk together eggs, milk, and mayonnaise. Add the wet mixture to the dry mixture, and stir to combine. Stir in pimientos and Cheddar.
Pour batter into prepared dish. Bake 25-30 minutes, until cooked through. Let cool for 15 minutes before slicing. Top with butter, if desired.