After recently making the Mexican Layered Cornbread I've been playing around with the method to make a few varieties. One of my favorite easy weeknight dinners is black-eyed peas in the crock pot with cornbread and a vegetable. To give this cornbread recipe a southern flair, I came up with a pimento cheese type filling. This cornbread was so delicious, we devoured it. I can't wait to come up with many more!
Pimento Cheese Layered Cornbread
adapted from Food Network
1 c. all purpose flour
1/2 c. cornmeal
2 tbsp. baking powder
2/3 c. milk
1/2 tsp. salt
1/3 c. nonfat Greek yogurt
1 tbsp. honey
1 14 oz. can creamed corn
1/2 c. corn kernels (defrosted, if frozen)
1/2 c. grated cheddar cheese
1/2 c. grated Monterrey cheese
1 c. pimentos or minced roasted red peppers
1 tbsp. lemon juice
1/4 tsp. cayenne pepper
Preheat oven to 350*
Grease a 8"x8" square or 10" round pan, set aside.
In a large bowl, whisk together milk, eggs, salt, yogurt and honey.
Add flour, cornmeal and baking powder.
Fold in creamed corn and corn kernels.
Pour 2/3 of the mixture into the pan, spread in an even layer.
Toss pimentos with cayenne and lemon juice.
Top with the cheddar and pimento mixture, then add remaining batter, spread evenly over top.
Bake for 35-40 minutes, or until golden on top and a toothpick stuck into the center comes out clean.
Cool for 10 minutes, then slice and serve warmed.