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Got to Be NC
Recipe by: Lisa Prince

Jalapeno Pimento Cheese Cornbread (Brian Shrader)

We shared this recipe last year (thanks Kathy Moore) and Brian loved it so much he has taken it to several functions but with a few changes.  He did kick it up a notch with the jalapeno pimento cheese and he added some corn. Remember to use a good quality pimento cheese.

Servings: 12
Cook Time: Prep Time: 15 minutes; Total Time: 55 minutes
Meal Type: Side Dish
NC Ingredients: eggs

Print Recipe

Ingredients

2
boxes Jiffy cornbread mix
1
cup sour cream
1
cup cottage cheese
1
stick (8 TBSP) butter, melted
4
eggs
1
large can corn, drained
1
cup sharp cheddar cheese, grated
Jalapeno pimento cheese
Salt and pepper to taste

Directions

Mix all ingredients together and pour into a greased 9 x 13 pan. Bake at 400 degrees for 35 to 40 minutes, until golden. When out of the oven, top with pimento cheese.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.