Cornbread Layer Cake with Pimento Cheese Filling

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Cornbread Layer Cake with Pimento Cheese Filling Recipe:

Tina Verrelli - epicuricloud.com

Makes 16 generous pieces

INGREDIENTS:

Cornbread:

non-stick baking spray

4 boxes Jiffy Cornbread/Muffin Mix

4 eggs

1 1/3 cups milk

Pimento Cheese Filling:

8-ounces Philadelphia Cream Cheese, room temperature

1/2 cup mayonnaise

4-ounce jar chopped pimentos (drained)

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon pepper

1 teaspoon - 1 tablespoon hot sauce (I used 1 teaspoon Frank’s Red Hot)

2 cups finely shredded sharp cheddar cheese

DIRECTIONS:

Cornbread:

Preheat oven to 375 F degrees if using dark pans. 400 F if using lighter pans.

In my KitchenAid Countertop Convection Oven - I use rack positions 1 and 5.

For this recipe I used the two black enamel coated steel pans that came with my KitchenAid Countertop Convection Oven. They measure: 9 ⅛” x 11”. You could alternatively use a quarter sheet pan (9” x 13” approx.) in your traditional oven, but you will need to monitor the bake time as the pan is a little larger and they will be more spread out and thinner.

Spray pan with non-stick baking spray, line bottom of pan with parchment paper, spray again with non-stick baking spray.

Mix your cornbread mix, pour into pans (I actually mix 2 boxes in one bowl and two boxes in another bowl, so I just have to pour the contents of 1 bowl into 1 pan and I know they’ll be even.)

Bake for about 12 minutes, rotating after 5 minutes.

Allow to cool about 10 minutes before turning out of pans.

Pimento Cheese Filling:

Use hand mixer or stand mixer to beat the cream cheese until smooth. Add mayonnaise and all seasonings and mix until combined. Mix in cheese.

Assemble:

Place one layer of cornbread on your platter. Spread the pimento cheese filling over that layer, top with other cornbread layer.

If making ahead (few hours - 1 day) refrigerate covered.

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