Pimento cheese spoon bread is about as Southern as it gets! It’s delicious as a side dish, a component of a veggie plate, or breakfast with an egg on top!
Like a true Southern girl, I love pimento cheese. I mean, in case you guys weren’t aware. The funny thing is that I wouldn’t touch it with a ten-foot pole when I was a kid. I didn’t start eating pimento cheese until well into adulthood, when the school where I worked would serve homemade pimento cheese sandwiches on Fridays and I fell in love.
Ever since I started making my own pimento cheese I’ve been on a quest to pimento cheese-ify as many things as possible. You might have noticed that I use it a little bit, like in these pimento cheese fries, or in pimento cheese biscuits, and on this pimento cheese chicken sandwich. I❤️pimento cheese. Sorry not sorry.
Pimento cheese spoon bread was originally going to be blue cheese spoon bread, but then I realized that I wanted to save my blue cheese for Buffalo chicken totchos (!!!) and use pimento cheese instead because pimento cheese spoon bread just sounds like something divinely inspired. Oh, guess what??? It was. Absolutely, 100%. It requires a little effort, but that’s just because you have to whip the egg whites. Other than that it’s just a little heating and stirring.
Usually I make my own pimento cheese, but I decided this time around to use Palmetto cheese, which is my favorite store-bought pimento cheese. I love that Palmetto cheese is basically just like the pimento cheese that you make at home, with shreds of cheese and not too much mayo. It’s also just a little spicy (and if you like it more spicy, you can get the jalapeño variety) and so flavorful. By the way, this isn’t a sponsored post! Just wanted to tell you guys about a product that I love. Palmetto cheese worked perfectly in this recipe, and this pimento cheese spoon bread turned out so flavorful and moist. We had it as a component of a vegetable plate, but it would be a great side for chicken or pork and it would also be delicious as breakfast, served with a fried egg on top.
Tell me: Have you ever made spoon bread? What’s your favorite store-bought pimento cheese? Comment below and let me know!
Yield: 6 servings
10 minPrep Time:
45 minCook Time:
55 minTotal Time:
- 2 tablespoons unsalted butter, melted, plus more for greasing the pan
- 2 cups milk
- 1 cup finely ground cornmeal
- 1 cup pimento cheese
- 2 eggs, separated
- salt and pepper
- Preheat the oven to 375 degrees. Butter a 2-quart soufflé dish or casserole.
- In a medium saucepan, combine the milk and cornmeal. Set over medium-high heat and bring to a boil. Reduce the heat to medium-low and cook until very thick, about five minutes. Remove from the heat.
- Stir the pimento cheese into the cornmeal mixture until thoroughly incorporated. Salt and pepper to taste. Stir in the egg yolks, one at a time, and the butter.
- Using an electric mixer, beat the egg whites to stiff peaks. Carefully fold into the cornmeal mixture. Spread into the buttered dish.
- Bake the spoon bread for 35 to 40 minutes, until lightly golden and puffed. Serve while hot.