Gina's Pimento Cheese Cakes

Total Time:
2 hr 50 min
Prep:
15 min
Inactive:
2 hr
Cook:
35 min

Yield:
2 dozen
Level:
Easy

Ingredients
  • Frosting:
  • 4 strips bacon, for garnish
  • 12 ounces extra-sharp white Cheddar, grated
  • 1/4 cup grated extra-sharp yellow Cheddar
  • 1 (7-ounce) jar pimentos, drained and finely chopped
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup mayonnaise
  • 1 tablespoon Neelys BBQ seasoning, recipe follows
  • 4 chopped scallions, for garnish
  • Batter:
  • 1 cup self-rising cornmeal
  • 1 cup self-rising flour
  • 2 tablespoons sugar
  • 2 eggs, lightly beaten
  • 1 1/4 cups buttermilk
  • 3 tablespoons melted butter, plus 1/4 tablespoon cold butter
  • 1/2 cup finely chopped onion
  • 1 teaspoon seeded and chopped jalapeno
  • Salt and freshly ground black pepper
  • 7 ounces green chiles, drained and chopped
  • For the frosting:
  • Neelys BBQ Seasoning:
  • 3/4 cup white sugar
  • 1 1/3 cups paprika
  • 3 3/4 tablespoons onion powder
Directions
For the frosting:

Cook the bacon, over medium heat in a small skillet, until crisp. Transfer to a plate lined with paper towels to drain and cool, then chop and set aside. Combine the remaining ingredients, except the scallions, in a medium bowl and mix well. Refrigerate for 2 hours.

For the batter:

Preheat oven to 375 degrees F.

In a large bowl add the flour, cornmeal, sugar, eggs, buttermilk and 3 tablespoons melted butter. Mix well to combine.

Saute onions and jalapenos using 1/4 tablespoon butter, about 2 minutes. Add salt, pepper and chiles. Remove from heat, cool slightly and add to the batter.

Spray 2 (12 capacity) muffin pans with nonstick spray. Fill the pans 3/4 full with the batter. Bake for 12 to 15 minutes until golden. Let cool and frost with pimento cheese mixture. Garnish with chopped bacon and chopped scallions.

Neelys BBQ Seasoning:

Mix all ingredients together and store in an airtight container for up to 3 months.


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    This recipe is featured in:

    Everyday Celebrations