At my cooking demo on Saturday at the Wilson County Fair, my presentation was Pimento Cheese. While engaging the audience, I discussed different uses for Pimento Cheese. I mentioned this recipe and promised to post here.
For a Martha White recipe contest. I conceived this recipe and it’s ingredients. As I worked on different variations, I would take the results in to work to share with coworkers. While I got rave reviews there, the folks at Martha White never called ! I would suggest this be served at a luncheon type of event.
I typically do not eat or will not use a cheese "product". However, this cheese product helps to give a cheddar flavor to the muffins that I don't think could be achieved unless a cheese sauce is made from scratch. This cheese spread helps to make this a simple recipe to make.
1 Martha White Buttermilk Cornbread & Muffin Mix (6 ounces)
1-8 ounce container Extra Sharp spreadable cheese product (found in cheese or deli section of your supermarket. If you can’t locate this, use 1-5 ounce package. Kraft Old English Sharp Pasteurized Process cheese Spread)
1 cup milk
1 cup extra sharp cheddar cheese, grated
1 teaspoon dry mustard
1 teaspoon Worcestershire Sauce
½ teaspoon cayenne pepper or to taste
1 teaspoon white pepper (optional)
Dash of hot sauce
1-4 ounce. Jar diced Pimentos, drained
Preheat oven to 450°F. In a saucepan, on low heat, combine milk, spreadable cheese, shredded cheese, dry mustard, Worcestershire sauce, spices and hot sauce. Whisk until smooth and blended. Take off heat to cool slightly. Combine with muffin mix and pimentos. Pour into mini-muffin tin that has been prepared with cooking spray. Bake for approximately 13-15 minutes.