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



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

Printable Recipe Card


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

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