Southern Corn Bread

This ain’t your grandma’s skillet cornbread, but don’t let that stop you.

Bread flour and cornbread mix team up with buttermilk, sharp cheddar, pimentos, corn kernels, and a few dashes of hot sauce to create a savory, cheesy loaf with a kick that comes straight out of the bread machine.

The pimentos add a sweet, peppery flavor and those signature little red flecks throughout each slice, while the cheddar melts into the crumb and the hot sauce keeps things lively.

Dump it all in, press start, and let the machine handle the rest.

Kitchen Tips

• Use sharp cheddar, not mild. The stronger flavor stands up to the buttermilk and hot sauce without getting lost.
• Drain the canned corn well before adding. Extra moisture throws off the bread machine’s liquid-to-flour ratio and gives you a gummy loaf.
• Add ingredients in the order your bread machine manufacturer recommends. Most want liquids first, dry ingredients on top, yeast last.
• This loaf is incredible sliced thick and toasted, then slathered with butter. It’s also killer alongside a bowl of chili or soup.