Cheddar, Pimento and Scallion Skillet Cornbread

I made this cornbread for a show on Amazon LIVE and it took me 5 tests to perfect it. There’s so much happening with the cheddar, pimento and scallions….but instead of being *too* much, it all blends together to create a balanced corn bread that’s totally next level delicious. It’s sweet, savory, “onion spicy” (cue the scallions,) and it has a tangy, bitter hint of pimento peppers.

cheddar pimento cornbread

What should I do if I can’t find pimentos ?

You can 100% substitute the jarred roasted bell peppers that you find at the super market. In my opinion, the brand Cento is great. If you like heat, add 2 tablespoons of finely chopped Calabrian chilis (without seeds if possible, that just makes it insanely spicy) and add some of the chili oil as well.

Cheddar, Pimento and Scallion Skillet Cornbread

This cornbread is sweet and savory with lots of sharp cheddar goodness. If you can't find pimentos, go for some roasted red bell peppers from the jar! This is a fun side dish for Thanksgiving or Friendsgiving that has something to offer for everyone.
Course Appetizer, Baked Goods, Side Dish
Cuisine American
Servings 8 people


Dry Ingredients

  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 1/2 tsp diamond kosher salt *if using another brand, go with 1 1/2 tsp
  • 1/4 tsp baking soda

Wet Ingredients

  • 2 large eggs
  • 1/2 cup light brown sugar
  • 2 cups buttermilk
  • 1/2 cup unsalted butter melted (plus 2 more tbsp of firm unsalted butter for the skillet)
  • 1/2 cup diced pimentos
  • 1 cup finely chopped scallions
  • 2 cups shredded sharp cheddar


  • Preheat the oven to 425 degrees F and place an 10-12 inch cast iron skillet in the oven.
  • In one bowl, whisk or sift the dry ingredients. 
  • In another bowl, whisk the wet ingredients together with 1 1/4 cup of the shredded cheddar (reserving 3/4 cup for topping) until combined. 
  • Pour the wet ingredients into the dry ingredients. Fold together with a rubber spatula, until combined and there are no clumps (except for the peppers/cheese/scallions!)
  • Remove the hot skillet from the oven. Quickly add 2 tbsp of butter to the skillet and let it melt. 
  •  Pour the batter into the skillet on top of the melted butter. Top with the remaining 3/4 cup of cheddar and bake for 25-30 minutes, until golden brown.
  • Remove from the oven. Flip the skillet onto a rack and let the cornbread cool for 15 minutes before serving.
Keyword all purpose flour, baking powder, baking soda, buttermilk, cheddar, cornmeal, eggs, kosher salt, light brown sugar, pimentos, scallions, unsalted butter

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