Can I make this without a cast iron skillet?

Yes, you can use a 9-inch cake pan or 8x8 baking dish instead. Preheat the pan with the oil as directed, though the crust won't be quite as crispy as with cast iron. Reduce the baking time by about 5 minutes and check for doneness.

Why add mayonnaise to cornbread?

Mayonnaise might seem unusual, but it's a Southern secret for incredibly moist cornbread! The oil in mayo adds richness while the egg and vinegar components contribute to tenderness and a subtle tang that complements the cheese beautifully.

Can I use a cornbread mix instead of making it from scratch?

You can start with a cornbread mix as a shortcut, but you'll miss out on controlling the sweetness and texture. If using a mix, omit the cornmeal, flour, baking powder, salt, and sugar from this recipe, and just add the egg, mayo, buttermilk, water, cheese, and pimentos to the mix.

My cornbread stuck to the pan. What went wrong?

This typically happens when the skillet isn't hot enough before adding the batter or if there wasn't enough oil. Make sure your skillet is properly preheated and the oil coats the entire bottom surface. A well-seasoned cast iron skillet will also help prevent sticking.

Pimento Cheese Cornbread Recipe

Name: Pimento Cheese Cornbread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 1/2 cups plain cornmeal (yellow recommended); 1/2 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon sugar (optional, but recommended); 1 large egg, lightly beaten; 1 heaping tablespoon real mayonnaise; 1 cup buttermilk; 1/2 cup water; 2 cups thickly shredded sharp cheddar cheese (from one 8-ounce package); 1 (4-ounce) jar diced pimento peppers, drained; 2 teaspoons vegetable oil or shortening (for the skillet)

This Pimento Cheese Cornbread is a delightful Southern twist on classic cornbread that brings together the rich, tangy flavors of pimento cheese with the homey comfort of traditional cornbread. Made in a cast-iron skillet for that perfect crispy crust, this recipe creates a moist interior studded with melty cheese and bright pops of pimento peppers. It’s the perfect side dish for chili, soups, or barbecues, but honestly, it’s so good you might just make it the star of the meal!

Why You’ll Love This Recipe

Perfect Texture: The combination of a crispy, crunchy exterior with a soft, moist interior creates an irresistible texture contrast.
Flavor Explosion: Sharp cheddar cheese and tangy pimentos transform ordinary cornbread into something truly special that will have everyone asking for seconds.
Versatile: Works beautifully alongside soups and stews, barbecue dishes, or simply enjoyed on its own with a pat of butter.
Quick Preparation: Despite its impressive flavor profile, this recipe comes together in just minutes before baking.

Ingredients You’ll Need

Cornmeal: The foundation of any good cornbread, providing that signature texture and flavor. Yellow cornmeal offers a prettier color, but white works too.
All-purpose flour: Helps bind everything together and creates a more tender crumb than cornmeal alone.
Baking powder: The leavening agent that gives your cornbread its rise.
Salt: Enhances all the flavors in the cornbread.
Sugar: Optional but recommended to balance the savory elements with just a touch of sweetness.
Egg: Provides structure and richness to the cornbread.
Mayonnaise: A Southern secret ingredient that adds incredible moisture and a subtle tangy flavor.
Buttermilk: Creates tenderness and adds a pleasant tanginess that complements the cheese.
Water: Helps achieve the perfect batter consistency.
Sharp cheddar cheese: The star ingredient that melts beautifully throughout the cornbread. Thickly shredded cheese gives you more pronounced pockets of cheesy goodness.
Pimento peppers: These sweet, distinctive red peppers add bright color and a mild, slightly sweet flavor that perfectly complements the sharp cheddar.
Vegetable oil or shortening: Creates that signature crispy crust when heated in the cast iron skillet.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to mix things up? Here are some tasty alternatives:

Spicy Version: Add 1-2 finely chopped jalapeños or a dash of cayenne pepper for some heat.
Bacon Addition: Fold in 6-8 slices of cooked, crumbled bacon for a smoky flavor boost.
Herb-Enhanced: Mix in 1-2 tablespoons of fresh chopped herbs like chives, thyme, or rosemary.
Southwest Style: Add 1/2 cup of corn kernels and 1/4 cup chopped green chiles for a Southwestern twist.

How to Make Pimento Cheese Cornbread

Step 1: Preheat the Skillet

Preheat the oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to a 10.25-inch cast iron skillet and place it in the oven while it preheats. Let the skillet heat thoroughly for at least 5 minutes after the oven reaches temperature.

Step 2: Prepare the Batter

In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. Add the egg, mayonnaise, buttermilk, and water, stirring until the mixture is smooth. Fold in most of the shredded cheddar cheese and drained pimentos, reserving a small handful of each for topping.

Step 3: Pour and Bake

Carefully remove the hot skillet from the oven. Swirl the oil around to coat the bottom completely. Pour the batter into the hot skillet (it should sizzle when it hits the surface). Sprinkle the reserved cheese and pimentos on top. Bake for about 30 minutes until golden brown and a toothpick inserted in the center comes out clean.

Step 4: Crisp the Top (Optional)

For an extra golden top, switch the oven to low broil for the final 2-3 minutes of baking, watching carefully to prevent burning.

Step 5: Serve

Immediately after removing from the oven, flip the cornbread out of the skillet onto a cooling rack or serving plate. This prevents the bottom from steaming and losing its crispy texture.

Pro Tips for Making the Recipe

Preheating Matters: Don’t rush the skillet preheating process. A properly heated skillet is the secret to achieving that perfect crispy crust.
Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can affect melting. For the best texture and flavor, buy a block of sharp cheddar and grate it yourself.
Don’t Overmix: Stir the batter just until combined. Overmixing can develop gluten in the flour, resulting in tougher cornbread.
Check for Doneness: Insert a toothpick into the center – it should come out clean or with a few moist crumbs, but no wet batter.
Remove From Skillet: Flipping the cornbread out immediately after baking ensures the crust stays crispy rather than steaming in the hot pan.

How to Serve

This cornbread shines alongside so many dishes! Here are my favorite pairings:

Perfect Companions:

Serve warm with a bowl of chili or hearty soup
Alongside barbecue meats like pulled pork or brisket
With a plate of collard greens and black-eyed peas for a true Southern meal
As part of a holiday spread or potluck dinner

Toppings:

Slather with butter while still warm
Drizzle with honey for a sweet-savory combination
Top with extra sharp cheddar cheese
Serve with pepper jelly for an extra Southern touch

Make Ahead and Storage

Storing Leftovers

Store completely cooled cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. The flavor actually improves slightly overnight as the pimento and cheese flavors meld together.

Freezing

This cornbread freezes beautifully! Wrap individual portions tightly in plastic wrap and then aluminum foil. Store in a freezer bag for up to 3 months. This method allows you to thaw just what you need.

Reheating

For the best texture when reheating, warm slices in a 325°F oven for about 10 minutes. Alternatively, heat in the microwave for 20-30 seconds, though this won’t restore the crispy exterior. To really bring back that fresh-baked flavor, brush the top with a little butter before reheating.

FAQs

Can I make this without a cast iron skillet?

Yes, you can use a 9-inch cake pan or 8×8 baking dish instead. Preheat the pan with the oil as directed, though the crust won’t be quite as crispy as with cast iron. Reduce the baking time by about 5 minutes and check for doneness.
Why add mayonnaise to cornbread?

Mayonnaise might seem unusual, but it’s a Southern secret for incredibly moist cornbread! The oil in mayo adds richness while the egg and vinegar components contribute to tenderness and a subtle tang that complements the cheese beautifully.
Can I use a cornbread mix instead of making it from scratch?

You can start with a cornbread mix as a shortcut, but you’ll miss out on controlling the sweetness and texture. If using a mix, omit the cornmeal, flour, baking powder, salt, and sugar from this recipe, and just add the egg, mayo, buttermilk, water, cheese, and pimentos to the mix.
My cornbread stuck to the pan. What went wrong?

This typically happens when the skillet isn’t hot enough before adding the batter or if there wasn’t enough oil. Make sure your skillet is properly preheated and the oil coats the entire bottom surface. A well-seasoned cast iron skillet will also help prevent sticking.

Final Thoughts

This Pimento Cheese Cornbread takes an already beloved Southern staple and elevates it to new heights. The combination of sharp cheddar and sweet pimentos creates a flavor profile that’s both familiar and exciting. I love serving this alongside a pot of chili on game day or as part of a Southern-inspired dinner spread. Whether you’re a cornbread purist or looking to try something new, this recipe strikes the perfect balance between tradition and innovation. Give it a try and watch it become a requested favorite at your table!