1teaspoon - 1 tablespoonhot sauceI used 1 teaspoon Frank’s Red Hot
2cupsfinely shredded sharp cheddar cheese
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.
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.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!
Cornbread Layer Cake with Pimiento Cheese Filling: https://www.epicuricloud.com/?p=4253 November 2, 2018