Cornbread Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup cornmeal
  • ¾ cup grits
  • 2 tbsp baking powder
  • 2 tsp kosher salt
  • ½ cup + 1 tbsp white sugar
  • 1 jalapeno pepper, seeded and diced small
  • 1 cup Ontario shredded cheddar cheese
  • 2 large eggs
  • ¼ cup Ontario unsalted butter
  • 2 ½ cups Ontario buttermilk
  • ¼ cup duck fat or pork lard - if you do not have these, you can use olive oil or butter

Pimento Cheese Ingredients:

  • 8 ounces extra-sharp Ontario cheddar cheese, grated with a food processor or by hand grater (not pre-grated)
  • ¼ cup softened Ontario cream cheese, cubed or scooped into several pieces
  • ½ cup jarred pimento or other roasted red peppers, finely diced
  • 3 tbsp high-quality, store-bought mayonnaise
  • ½ tsp dried red chili flakes
  • Salt and freshly ground black pepper to taste

Cornbread Instructions:

  • Preheat the oven to 350°F (177°C) and place a 12-inch, cast iron skillet inside to get hot.
  • In a large bowl, combine the flour, cornmeal, grits, baking powder, salt, sugar, jalapeno and cheese.
  • In a separate bowl, whisk the eggs, melted butter and buttermilk.
  • Slowly pour the wet ingredients into the dry, and mix gently by hand.
  • Once your batter is ready, take the cast iron pan out of the oven and add the duck fat to the pan. Move it around so the whole surface gets coated in the fat, including the sides of the pan.
  • Pour the batter into the pan and return to the oven.
  • Bake for 30 minutes, then rotate the pan and bake for another 30 minutes.
  • Remove the pan from the oven, and poke a hole in the center of the cornbread with a toothpick. If the toothpick comes out clean, you’re done.
  • Let the pan cool for a few minutes, then flip it upside-down onto a resting rack to cool completely.


Pimento Cheese Instructions:

  • In a large mixing bowl, place the cheddar cheese in an even layer.
  • Scatter the cream cheese, pimentos, mayonnaise and chili flakes over the cheddar cheese.
  • Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
  • Slather your preferred amount of pimento cheese on the cornbread and enjoy!
  • Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
  • Pimento cheese keeps in the refrigerator for 1 week.

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