Your potluck needs pimiento cheese cornbread.
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1(4-oz.
In a separate medium bowl, whisk together buttermilk, melted butter, and eggs until smooth.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
Pour buttermilk mixture into cornmeal mixture; gently fold until just combined.
Fold in pimiento cheese and 6 tablespoons of the pimientos until combined.
Carefully remove skillet from oven; pour batter into hot skillet, gently spreading into an even layer.
Sprinkle with shredded Cheddar cheese and remaining 1 tablespoon pimientos.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 28 minutes.
Immediately invert cornbread onto a plate; let cool about 10 minutes.
Turn cheese side up; slice as desired.
