Recipes

For Pimento Cheese:

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

For Cornbread:

1. Preheat the oven to 350 degrees. Line a 9x9 inch pan with parchment or foil and grease the sides. {Alternatively, you can use a 9 inch seasoned cast iron skillet.}
2. In a large bowl, combine all the dry ingredients. Whisk to combine.
3. 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.
4. 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.
5. 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.
6. Bake for about 40-45 minutes until the top begins to brown* and a skewer inserted into the cornbread comes out mostly clean with just a few moist crumbs.
7. Remove from oven and allow to cool for at least 30 minutes before trying to remove from pan. Once removed, cut into squares {it's pretty rich, so small squares will do!} and serve warm.

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