1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
1 cup milk
¼ cup mayonnaise
2-ounce jar diced pimientos, drained
8 ounces sharp Cheddar cheese, freshly grated
Butter, optional
Preheat oven to 425°. 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.
print it
Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
