Recipe courtesy of Walmart

Pimento Cheese Cornbread Bites

  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 2 to 3 dozen
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Ingredients

Nonstick Cooking Spray

2 large eggs

1/4 cup whole milk

3 tablespoons unsalted butter, melted and cooled

2 (8 ½-ounce) packages corn muffin mix

1 cup shredded sharp cheddar cheese

1/4 cup mayonnaise

1/4 cup pimento or roasted red peppers, finely chopped, plus slices for garnish

1/4 teaspoon cayenne pepper

Directions

  1. Preheat the oven to 375°F. Lightly coat 24 larger mini muffin cups or 36 smaller mini muffin cups with cooking spray (used a shaped tin for an extra pop!) 
  2. Whisk the eggs, milk, and butter in a large bowl. Add the corn muffin mix and stir until blended but still lumpy. Divide among the muffins cups, filling each three-quarters full. 
  3. Bake until golden and a toothpick inserted in the center of one comes out clean 12 to 15 minutes. Remove from the tins and cool completely on a wire rack. 
  4. While the muffins bake and cool, mix the cheese, mayonnaise, pimentos, and cayenne in a bowl. 
  5. Trim the tops of the muffins or cut a cavity in each. Divide the pimento cheese among the muffins and garnish with a pimento pepper.