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Pimento-Cheese Cornbread Recipe


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     Pimento-Cheese Cornbread

Category   Desserts - Breads
Sub Category   None
Servings   16

4 tsp butter, melted
1 (12-ounce) jar roasted red peppers, chopped
1 C plain yellow cornmeal
1 C milk
1/4 C sugar
1/2 tsp salt
2 C shredded Cheddar cheese
1 C all-purpose flour
1/4 C canola oil
2 tsp baking powder
1 egg, beaten

Preheat oven to 400.
Brush melted butter in a cast-iron cornbread pan or skillet, coating entire surface so that cornbread does not stick. Place pan in oven to heat.
In a large mixing bowl, combine remaining ingredients, stirring until just moist. Spoon batter into prepared pan. Bake for 15 to 20 minutes, or until top begins to brown.

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