Follow these steps for perfect results
yellow cornmeal
all-purpose flour
baking powder
sugar
salt
milk
eggs
beaten
shredded sharp cheddar cheese
shredded
green pepper
minced
diced pimentos
drained
diced cooked ham
diced
crisp crumbled bacon
crumbled
butter
melted
margarine
melted
Preheat oven to 400°F (200°C).
Combine yellow cornmeal, all-purpose flour, baking powder, sugar, and salt in a large bowl.
Add milk and beaten eggs to the dry ingredients; stir until just combined.
Add shredded cheddar cheese, minced green pepper, and drained diced pimentos; stir gently to combine.
If desired, add diced cooked ham or crisp crumbled bacon; stir gently.
Heat butter or margarine in a 9-inch cast iron skillet (or baking dish) in the preheated oven until melted.
Remove skillet from oven and pour batter into the hot skillet; do not stir.
Increase oven temperature to 425°F (220°C).
Bake for 25-30 minutes, or until golden brown.
Expert advice for the best results
For a sweeter cornbread, increase the sugar to 1/4 cup.
Add a can of creamed corn for extra moisture.
Serve warm with butter or honey.
Everything you need to know before you start
10 mins
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Serve in wedges, garnished with a sprig of parsley.
Serve warm with chili or soup.
Serve as a side dish with BBQ.
Serve with butter or honey.
Pairs well with the savory flavors.
Complements the cornbread's richness.
Discover the story behind this recipe
A staple of Southern cuisine.
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