1teaspoon - 1 tablespoonhot sauceI used 1 teaspoon Frank’s Red Hot
2cupsfinely shredded sharp cheddar cheese
Instructions
Cornbread:
Preheat oven to 375 F degrees if using dark pans. 400 F if using lighter pans.
In my KitchenAid Countertop Convection Oven - I use rack positions 1 and 5.
For this recipe I used the two black enamel coated steel pans that came with my KitchenAid Countertop Convection Oven. They measure: 9 ⅛” x 11”. You could alternatively use a quarter sheet pan (9” x 13” approx.) in your traditional oven, but you will need to monitor the bake time as the pan is a little larger and they will be more spread out and thinner.
Spray pan with non-stick baking spray, line bottom of pan with parchment paper, spray again with non-stick baking spray.
Mix your cornbread mix, pour into pans (I actually mix 2 boxes in one bowl and two boxes in another bowl, so I just have to pour the contents of 1 bowl into 1 pan and I know they’ll be even.)
Bake for about 12 minutes, rotating after 5 minutes.
Allow to cool about 10 minutes before turning out of pans.
Pimiento Cheese Filling:
Use hand mixer or stand mixer to beat the cream cheese until smooth. Add mayonnaise and all seasonings and mix until combined. Mix in cheese.
Assemble:
Place one layer of cornbread on your platter. Spread the pimiento cheese filling over that layer, top with other cornbread layer.
If making ahead (few hours - 1 day) refrigerate covered.
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