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)

Description

A delightful Southern-inspired cornbread, this Pimento Cheese Cornbread combines the savory flavors of sharp cheddar cheese and vibrant pimento peppers with a perfectly crispy crust. Baked in a cast iron skillet, it’s a crowd-pleaser perfect for any meal, from family dinners to holiday gatherings.

Ingredients

Units Scale

Dry 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)

Wet Ingredients

1 large egg, lightly beaten
1 heaping tablespoon real mayonnaise
1 cup buttermilk
1/2 cup water

Add-Ins

2 cups thickly shredded sharp cheddar cheese (from one 8-ounce package)
1 (4-ounce) jar diced pimento peppers, drained

Other

2 teaspoons vegetable oil or shortening (for the skillet)

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Instructions

Preheat the Oven and Skillet
Preheat your oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to a 10.25-inch cast iron skillet. Place the skillet in the oven to preheat while the oven heats up. If your oven preheats quickly, keep the skillet in for an additional 5 minutes to ensure it heats thoroughly. This step is crucial for achieving the cornbread’s crispy, golden crust.
Prepare the Batter
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar. Add in the lightly beaten egg, mayonnaise, buttermilk, and water. Mix until the batter is smooth. Fold in the shredded cheddar cheese and drained pimento peppers, reserving a small amount of each for topping.
Add Batter to Preheated Skillet
Carefully remove the hot skillet from the oven. Rotate the skillet to coat the entire bottom with the preheated oil. Pour the batter into the skillet, ensuring the hot oil contacts the batter (you should hear a small sizzle when pouring). Sprinkle the reserved cheese and pimento peppers over the top of the batter.
Bake the Cornbread
Return the skillet to the oven and bake for approximately 30 minutes, or until the top is golden brown. For a deeper brown color, turn the oven to low broil for an additional 2-3 minutes as desired.
Cool and Serve
Remove the skillet from the oven and immediately invert the cornbread onto a plate or wire rack; this prevents the bottom from becoming soggy. Serve warm for the best flavor and texture.

Notes

Buttermilk Substitute: If buttermilk is unavailable, you can make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Spice it Up: Add a pinch of cayenne or paprika to the batter to give your cornbread a slight kick.
Storage: Wrap leftover cornbread in plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 1 week. Reheat in the oven for best results.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 2g
Sodium: 430mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 8g
Cholesterol: 50mg