Don’t let that bowl of your favorite soup sit there all lonely at the table. Invite this soup partner fan-favorite, Pimento Cheese Cornbread, to your meal and your soup will thank you for it! All the love you’ll ever need lives in this soft, flaky cornbread that’s hugged with a little extra squeeze of flavor from some perky pimentos and a good amount of golden cheddar cheese. Pimento Cheese Cornbread is a delicious soup companion that ensures you’ll never eat your soup alone again. It’s so nice to eat with good company! Enjoy!


  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1/3 cup canola oil
  • 1 large egg, beaten
  • 1 1/4 cups buttermilk
  • 1 (4-ounce) jar diced pimentos, drained
  • 2 cups cheddar cheese, shredded


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –In a large oven-safe skillet, add the vegetable oil.

Step 3 –Place the skillet in the preheating oven and keep it there until the vegetable oil and skillet are hot.

Step 4 –In a large bowl, add the flour, the cornmeal, the salt, the baking powder, the canola oil, the egg, and the buttermilk and stir to combine.

Step 5 –Add the pimentos and the cheddar cheese to the cornbread batter and stir to combine.

Step 6 –Carefully place the hot skillet on a wire rack and pour in the cornbread batter.

Step 7 –Bake the cornbread until it is crusty and browned on top, about 18-20 minutes.

Step 8 –Serve warm.