Pimento Cheese Spoonbread | James Beard Foundation
Spoonbread is all about turning a few pantry staples into something worth celebrating. Chefs Boot Camp alum chef Jennifer Booker makes hers extra special by incorporating pimento cheese into the base.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 2 tablespoons unsalted butter, softened
- 3/4 cup stone-ground white or yellow cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 1/3 cups whole milk
- 1 1/4 cups shredded extra-sharp cheddar cheese, divided
- 8 ounces diced pimiento peppers, drained
- 2 large eggs, yolks and whites separated
- 1 teaspoon baking powder
- 2 green onions, chopped
More Like This
Pimento Cheese Cornbread | Cooking Professionally
cookingprofessionally.com
Pimento Cheese Cornbread - Grit
grit.com
Local Corn–Andouille Spoonbread | James Beard Foundation
jamesbeard.org
Jo's Corn Spoon Bread | Cooking Professionally
cookingprofessionally.com
Pimento Cheese Hand Pies Recipe | James Beard Foundation
archive.jamesbeard.org
Pimento Cheese - Jo Cooks
jocooks.com
Cornmeal Magic: A Spoonful of Delight!
inventedrecipes.com
Cheddar and Leek Spoonbread | Canadian Living
canadianliving.com