Pimento Cheese Cornbread

By Dianna Muscari

Published April 21, 2016, updated July 11, 2022

PREP 10 minutes
COOK 45 minutes
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Pimento Cheese Cornbread! Tender, fluffy cornbread is baked with a layer of rich and creamy pimento cheese right in the center.

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That whole “twist on a Southern classic” thing I mentioned last week got my wheels turning, and all I’ve been able to think about are amped up Southern recipes. Plus, my husband and I are planning an anniversary trip to Charleston in June and I’ve been falling asleep with visions of shrimp & grits dancing in my head. {Much better than sugarplums, in case you were wondering.}

It’s only natural that this week my recipe development has gone “South”, inspired by some of the most mouthwatering dishes you can find this side of the Mississippi.

The folks who have planned and sponsored this year’s Food Wine Conference in Orlando have really asked us to step it up with creativity for their recipe contests, and I’m determined to try my best to deliver!

As I mentioned, I already entered the #BreakTheRouxles contest with my Bacon Lattice-Top Peach Pie a la Mode with Bourbon Sweet Tea Syrup. No sooner had I submitted my recipe, another opportunity popped up, this time from Florida Dairy Farmers, a platinum sponsor for FWCON 2016.

Since I love a good recipe challenge, I decided to roll up my sleeves and see what kinds of dairy-filled delights I could come up with for this entry.

My initial thoughts were along the lines of ice cream, pudding and mac & cheese, but they all seemed too obvious and not quite challenging enough for what I had in mind. And then, like all great ideas, I imagined combining two ridiculously delicious foods into one mind-boggling recipe…

… and Pimento Cheese Stuffed Cornbread was born. {And the angels sang a hymn and hit the treadmills in preparation.}

I mixed it all up, slapped it in a pan and prayed for the best. {Literally because I should have used a slightly bigger pan and I was worried the entire time that it would overflow all over my oven. It didn’t.} I’m happy to report that my idea worked out. Oh so well.

Tender cornbread employs the element of surprise by harboring a savory Pimento Cheese spread filling in its center. Though I was a little annoyed at first that some of the cheese oozed from the sides as it baked up, the crisp burnt cheese edges {you know, like the ones you fight over on a casserole dish of mac & cheese} turned out to be one of my favorite parts.

Truth be told, my original plan was to bake this up as corn muffins with the filling in the center of each, but on a time crunch, I took the easy route and made it a one-pan recipe. And I’m not one bit sorry.

Straightforward dairy-filled delightfulness. Oven. Mouth. Belly. {Thighs.} Done.

Serve it as a side to chili, soup, or whatever your little heart desires. It’s a winner for sure.

Pimento Cheese Cornbread

Pimento Cheese Cornbread! Tender, fluffy cornbread is baked with a layer of rich and creamy pimento cheese right in the center. A perfect Southern side.
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Pin Recipe
Course Side Dish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 18 minutes
Servings 16 squares
Author Dianna Muscari

Ingredients  

For Pimento Cheese:

  • 1½ cups sharp cheddar cheese
  • ⅓ cup mayonnaise
  • 1 tablespoon grated white onion
  • 1 teaspoon Worcestershire sauce
  • ¼ cup diced pimentos
  • ¼ teaspoon sea salt
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon ground cayenne

For Cornbread:

  • 1 cup cornmeal
  • 1½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk {I used whole, but you can use whatever you'd like}
  • 1 teaspoon white vinegar
  • ¼ cup plain yogurt
  • 1 egg beaten
  • 8 tablespoons melted butter

Instructions 

For Pimento Cheese:

  • Combine all ingredients in a large bowl. Set aside until ready to use {or refrigerate if not using right away}.

For Cornbread:

  • Preheat the oven to 350°F. Line a 9×9 inch pan with parchment or foil and grease the sides. Alternatively, you can use a 9 inch seasoned cast iron skillet.
  •  In a large bowl, combine all the dry ingredients. Whisk to combine.
  • Create a well in the center of the dry ingredients, and add the wet ingredients. Stir to combine until everything is well-mixed and fully incorporated, but try not to overwork the batter.
  • Ladle half of the batter into the prepared pan or skillet. Gently add the Pimento Cheese mixture to the top of the first layer, spreading it carefully to cover the batter evenly.
  • Scoop the remaining batter on top of the Pimento Cheese mixture and spread with an offset spatula making sure to cover the cheese layer completely.
  • Bake for about 40-45 minutes until the top begins to brown (see notes) and a skewer inserted into the cornbread comes out mostly clean with just a few moist crumbs.
  • Remove from oven and allow to cool for at least 30 minutes before trying to remove from pan.
  • Once removed, cut into squares and serve warm.

Dianna’s Tips

If your top browns too quickly, lightly tent a piece of foil on top as it bakes through to protect the top from burning.

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Welcome!

Hi, I’m Dianna! I share elevated yet easy recipes and effortless entertaining ideas that help you cook with confidence and host with joy. Around here, fresh ingredients, thoughtful details, and warm hospitality make every meal feel special. I’m so glad you’re here!

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