Gina Neely- a true Southern lady- whips these up in her kitchen…easy as 1, 2, 3! They have been a hit at the parties we have hosted!
Check out the recipe below:
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 For the frosting:
Neelys BBQ Seasoning:
3/4 cup white sugar
1 1/3 cups paprika
3 3/4 tablespoons onion powder
Directions 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.
For the batter:
Preheat oven to 375 degrees F.
In a large bowl add the flour, cornmeal, sugar, eggs, buttermilk and 3 tablespoons melted butter. Mix well to combine.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.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.
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