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Gina's Pimento Cheese Cakes

  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 35 min
  • Yield: 2 dozen
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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

Neelys BBQ Seasoning:

3/4 cup white sugar

1 1/3 cups paprika

3 3/4 tablespoons onion powder

Directions

  1. 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.;
  2. For the batter: Preheat oven to 375 degrees F.
  3. In a large bowl add the flour, cornmeal, sugar, eggs, buttermilk and 3 tablespoons melted butter. Mix well to combine.
  4. 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.
  5. 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:

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

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