Recipe: Pimento Cheese Cornbread Muffins

I love to have bread with soups, stews and chilies.  I think that it makes the meals.  But, cornbread can get kinda boring after a while so I wanted to somehow "jazz" it up one night when we were having Sausage Potato Soup.  I wanted the muffins to be cheesy but different cheesy.  My kids love pimento cheese so I thought it would be a great add in to my packaged corn muffin mix.  It was just the right amount of cheesy with a little extra flavor.  Even better is when you split the muffins and spread some pimento cheese on them.  These are super easy to bake because it is made from a buttermilk/cornbread mix plus a few more ingredients.  I think this would also be good for chili or we love to have a pot of pintos and cornbread.

Enjoy!

Pimento Cheese Cornbread Muffins

by Wende Rickett/The Rickett Chronicles

6017383

Ingredients

• 1 package buttermilk cornbread mix + the additional ingredients needed on the back of the package
• 1/3 cup pimento cheese spread

Instructions

1. Heat oven according to package directions.
2. Spray a 12 cup muffin pan with nonstick spray or line with liners and set aside.
3. In a mixing bowl, add package mix plus ingredients listed on the package. (One of the ingredients on my mix was melted butter, but I omitted.)
4. Add pimento cheese and gently mix until just combined.
5. Scoop mix into muffin pan, about 2/3 of the way) and place in oven.
6. Bake as suggested on the package or until the muffins are golden and the baked through.
7. Allow to cool in the pan for a few minutes before serving.

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Linked To:

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*11th Heaven's Homemaker Haven: Homemaker Monday

*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen

*Talking Dollar and Cents: Muffin Monday

*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday

*From Mess Hall to Bistro: Made From Scratch Tuesday

*This Chick Cooks: These Chicks Cooked

*Miz Helen's Country Cottage: Full Plate Thursday