Bacon Pimento Cheese Cornbread
This sweet and savory twist on classic cornbread starts by folding rich, homemade pimento cheese—crafted from sharp cheddar, diced pimentos, and mayo—directly into a creamy cornmeal batter. Crispy bacon pieces and a touch of honey are stirred in to strike the ultimate balance between smoky, salty, and sweet. Baked in a cast-iron skillet until golden with a crisp edge, every moist slice delivers melted cheese pockets and savory crunch.
SERVINGS
12
PREP TIME
15 Min
COOK TIME
25 Min
Ingredients
1 cup shredded sharp cheddar cheese
1 jar (4 oz.) diced pimientos, drained and patted dry
1/3 cup mayonnaise
1 1/2 cup yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
8 slices bacon, diced
1 can (14.75 oz.) Libby's Cream Style Sweet Corn (do not drain)
2 large eggs, lightly beaten
1 tablespoon honey
1 cup shredded sharp cheddar cheese
1 jar (4 oz.) diced pimientos, drained and patted dry
1/3 cup mayonnaise
1 1/2 cup yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
8 slices bacon, diced
1 can (14.75 oz.) Libby's Cream Style Sweet Corn (do not drain)
2 large eggs, lightly beaten
1 tablespoon honey
Instructions
- Preheat oven to 425°F.
- In a small bowl, add cheese, pimentos, and mayonnaise. Mix until well combined. Set aside.
- In a large mixing bowl, add cornmeal, flour, baking powder, and baking soda. Mix until combined. Set aside.
- Heat a 10-inch cast iron skillet over medium. Add bacon and cook 10-12 minutes until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon onto a paper towel-lined plate and reserve drippings in skillet. Turn off heat.
- Add corn, eggs, and honey to bowl with cornmeal mixture. Stir until just combined and sticky batter forms.
- Add cooked bacon and pimento cheese mixture to bowl. Gently fold all ingredients together. Pour batter into warm skillet.
- Bake 22-25 minutes, or until golden brown and a wooden toothpick inserted in the middle comes out clean.
- Let cool 10 minutes. Cut into wedges.
- Preheat oven to 425°F.
- In a small bowl, add cheese, pimentos, and mayonnaise. Mix until well combined. Set aside.
- In a large mixing bowl, add cornmeal, flour, baking powder, and baking soda. Mix until combined. Set aside.
- Heat a 10-inch cast iron skillet over medium. Add bacon and cook 10-12 minutes until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon onto a paper towel-lined plate and reserve drippings in skillet. Turn off heat.
- Add corn, eggs, and honey to bowl with cornmeal mixture. Stir until just combined and sticky batter forms.
- Add cooked bacon and pimento cheese mixture to bowl. Gently fold all ingredients together. Pour batter into warm skillet.
- Bake 22-25 minutes, or until golden brown and a wooden toothpick inserted in the middle comes out clean.
- Let cool 10 minutes. Cut into wedges.
