If you’re a cornbread purist, look away. This recipe is anything but that, but it is super Southern. That is, we’ve taken two ingredients that Southerners love and added them to a cornbread base for an unforgettable side dish.
The final result? A cornbread that is super savory and very moist (thanks to bacon drippings and the mayo in the pimiento cheese), with lots of meaty bacon bits and added richness from the pimento cheese.
Recipe Tips for Bacon-Pimiento Cheese Cornbread
For this recipe, we suggest making your own simplified pimiento cheese so that the flavor is fresher and more vibrant. The pimiento-to-cheese ratio is greater, too, for better disbursement throughout the cornbread.
Cut any leftovers into wedges, and store in the refrigerator for up to five days. Reheat by wrapping in foil and baking at 300°F for 10 to 15 minutes, or heat individual slices in the microwave for about 20 seconds.
You can also freeze the cornbread for up to six months. Wrap it tightly in plastic wrap, then place in a zip-top freezer bag.
If you happen to have pimiento cheese on hand already, or if you just want to use store-bought, use one packed cup for this recipe.
But if you’re making your own per the recipe, make sure to pat the drained pimientos dry so they don’t add too much moisture to the batter.
For a little bit of spicy kick, make the pimiento cheese with pepper Jack instead of Cheddar.
You can make “refried cornbread” with leftovers: Slice wedges in half and toast in a skillet with lots of butter until crispy.
This is a great cornbread to use for “crumble in”—crumbled into milk or buttermilk in a bowl.
NEVER LOSE A FAVORITE RECIPE AGAIN
With MyRecipes, your personal recipe box, you can save and organize your Southern Living favorites and thousands more in one place.
Dining and Cooking