Pimiento Cornbread

Breads and Rolls
Looking at Cooking and Garden Jobs with Mildred Swift

  • 2 tablespoons finely chopped pimiento, well drained
  • 1 teaspoon instant minced onion
  • 1 package (10 ounce) cornbread mix
  • 1 egg
  • 1 cup milk

In small bowl, combine pimiento and onion. Let stand 15 minutes, to soften onion slightly. Preheat oven to 425 degrees. Make cornbread mix as package label directs, using egg and milk. Stir pimiento and onion into batter. Turn into greased baking pan. Bake 20 minutes, or until golden.

Let cool slightly in pan. Cut into 12 pieces. Serve warm 6 servings.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.