Tender Cornbread + Pimiento Cheese Spread = the perfect accompaniment to a big pot of chili or soup!!
I bake a lot of cornbread in the fall and winter, because it goes perfectly with the chili and soup I love to make!! I often take a weeknight shortcut and use that little blue box mix. I usually bake up a pan of cornbread or cornbread muffins right in my favorite countertop oven.
This recipe came about when planning for a KitchenAid on QVC event featuring our Countertop Convection Oven with two matching roasting pans. Turns out each pan fits perfectly two of those little blue cornbread mixes! …and if you bake up two layers of those (at the same time, because the oven has two baking racks) you can slather a homemade pimiento cheese spread in between the cornbread layers and make this “Cornbread Layer Cake with Pimiento Cheese Filling!” This will be a big hit at your next fall gathering!!
If you don’t have those pans or that oven – No Worries! A quarter sheet pan is similar in size (photo below) and you can bake these up in your traditional oven, I would just watch the bake time as they may finish a little sooner as the cornbread will be spread out a little more, bake faster and come out a bit thinner.
Prepare your pans for baking:
The first time I baked these I sprayed the pan with non-stick baking spray and all was fine, but the second time I had some sticking, so I recommend lining your pan with parchment paper.
Mix your Pimiento Cheese Spread and spread on like the frosting on a cake!