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.

 

@diningwithskyler

CHEDDAR SCALLION + PIMENTO CORNBREAD 🌽 ❤️😍 this is the besssst for thanksgiving/Friendsgiving. Recipe on my Instagram ! #fyp #recipe #thanksgiving2021 #cornbreadfam #cheddarcornbread #pimentos #comfortfoodrecipes #cornbreadrecipe #thanksgivingrecipes #fall2021recipes #fallrecipes🍁🍂

♬ Better Days – NEIKED & Mae Muller
No Reviews

Ingredients

Adjust Servings
Dry Ingredients
2cups yellow cornmeal
1cup all-purpose flour
2 1/2tsp diamond kosher salt (if using another brand, go with 1 1/2 tsp)
1/4tsp baking soda
Wet Ingredients
2 large eggs
1/2cup light brown sugar
2cups buttermilk
1/2cup unsalted butter ( plus 2 more tbsp of firm unsalted butter for the skillet)
1/2cup diced pimentos
1cup finely chopped scallions
2cups shredded sharp cheddar
Equipment

Directions

1.

Preheat the oven to 425 degrees F and place an 10-12 inch cast iron skillet in the oven.

Mark as complete
2.

In one bowl, whisk or sift the dry ingredients. 

Mark as complete
3.

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. 

Mark as complete
4.

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!)

Mark as complete
5.

Remove the hot skillet from the oven. Quickly add 2 tbsp of butter to the skillet and let it melt. 

Mark as complete
6.

 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.

Mark as complete
7.

Remove from the oven. Flip the skillet onto a rack and let the cornbread cool for 15 minutes before serving.

Mark as complete
8.

Mark as complete

Notes

Leave a Reply

Your email address will not be published. Required fields are marked *

[instagram-feed user="easymealstheme6" num=10 cols=10 showfollow= false showheader=false imagepadding=0]