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PREP1 h
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Cooking1 h
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Ready in2 h

Ingredients

Cornbread Ingredients

Pimento Cheese Ingredients

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.

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