Rose Mary Mogan


I found this recipe in a Watkins Keepsake cookbook, and made it to compliment my Hearty-Meaty Black Eye Pea Soup 4 A crowd. Being from the South you can never have too many Corn Bread recipes in my opinion. I have at least 2 or 3 variations of this recipe already posted, but this one was just a bit different from the others.

So perhaps there is something posted for every palate. I loved this recipe, and having all of the ingredients I needed already on hand made my decision to make it that much easier. It was a perfect compliment to my Soup which has already been posted.

☆☆☆☆☆ 0 votes
8 or more depending on portion size
15 Min
45 Min


1 c
yellow corn meal
3/4 c
all purpose flour
2 tsp
baking powder
1/2 tsp
garlic salt (i used granulated garlic )
1/4 tsp
black pepper,(i used 1 tsp coarse black pepper)
1/2 c
sour cream (i used heavy whipping cream)
2 large
1/4 c
vegetable oil
2 c
shredded reduced fat cheddar cheese
1 can(s)
cream style corn 8.5 ounces)
1 can(s)
green chilis, 4 ounces
1 jar(s)
chopped pimentos, 2 ounces


1Combine corn meal, flour, baking powder, garlic powder, & pepper and set aside.
2Combine sour cream or Heavy whipping cream, with eggs and oil in a separated small bowl.
3Add corn meal mixture, 1 1/2 cups cheese, corn, chilis; Mix well.
4Add in chopped pimentos. Stir till mixed together.
5Pour into a greased 8 or 9 inch square baking pan.Sprinkle top with remaining cheese.
6Bake at 350 degrees F. for 35-45 minutes or until bread tests done.
7Cut into squares and serve warm.
8I served this delicious Corn Bread with my HEARTY- MEATY BLACK EYE PEA SOUP FOR A CROWD

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy