Pimiento Cheese Cornbread
Makes 8 to 10 servings
  • 2 (8.5-ounce) boxes corn muffin mix*
  • 2 cups shredded extra-sharp Cheddar cheese, divided
  • ⅔ cup milk
  • ¼ cup mayonnaise
  • 2 large eggs, lightly beaten
  • 1 (4-ounce) jar diced pimientos, drained
  1. Preheat oven to 350°. Spray a 9-inch round baking pan with nonstick cooking spray.
  2. In a medium bowl, stir together corn muffin mix, 1½ cups cheese, and remaining 4 ingredients. Spread half of batter into prepared pan. Sprinkle with remaining ½ cup cheese. Spoon remaining batter on top of cheese.
  3. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes; cut into wedges to serve.
*We used Jiffy Corn Muffin Mix.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/slow-cooker-brunswick-stew-recipe/