Total Time
15mins
Prep 5 mins
Cook 10 mins

These are so good. They go great with the Ham and Greens Pot Pie I have posted (Ham-And-Greens Pot Pie With Cornbread Crust).

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients; make a well in the center of mixture. Add eggs and buttermilk to cornmeal mixture, stirring just until moistened
  2. Add cheese and diced pimientos, stir.
  3. Heat oven to 450° and place cast-iron miniature corn stick pans in oven; heat 5 minutes or until hot. Remove pans from oven, and coat with vegetable cooking spray. Spoon the batter into hot pans.
  4. Bake at 450° for 8 minutes or until golden brown. Remove from pans immediately.

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