Brother Juniper’s Cornbread with Lee Brothers’ Pimento Cheese

Instructions

Cornbread Instructions

1. Step
   Preheat the oven to 350°F (180°C) and place a 12-inch, cast iron skillet inside to get hot.
2. Step
   In a large bowl, combine the flour, cornmeal, grits, baking powder, salt, sugar, jalapeno and cheese.
3. Step
   In a separate bowl, whisk the eggs, melted butter and buttermilk.
4. Step
   Slowly pour the wet ingredients into the dry, and mix gently by hand.
5. Step
   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.
6. Step
   Pour the batter into the pan and return to the oven.
7. Step
   Bake for 30 minutes, then rotate the pan and bake for another 30 minutes.
8. Step
   Remove the pan from the oven, and poke a hole in the centre of the cornbread with a toothpick. If the toothpick comes out clean, you’re done.
9. Step
   Let the pan cool for a few minutes, then flip it upside-down onto a resting rack to cool completely.

Pimento Cheese Instructions

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