Gina's Pimento Cheese Cakes
- 4 strips bacon, for garnish
- 12 ounces extra-sharp white Cheddar, grated
- 1/4 cup grated extra-sharp yellow Cheddar
- 1 (7-ounce) jar pimentos, drained and finely chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup mayonnaise
- 1 tablespoon Neelys BBQ seasoning, recipe follows
- 4 chopped scallions, for garnish
- 1 cup self-rising cornmeal
- 1 cup self-rising flour
- 2 tablespoons sugar
- 2 eggs, lightly beaten
- 1 1/4 cups buttermilk
- 3 tablespoons melted butter, plus 1/4 tablespoon cold butter
- 1/2 cup finely chopped onion
- 1 teaspoon seeded and chopped jalapeno
- Salt and freshly ground black pepper
- 7 ounces green chiles, drained and chopped
- 3/4 cup white sugar
- 1 1/3 cups paprika
- 3 3/4 tablespoons onion powder
- Cook the bacon, over medium heat in a small skillet, until crisp.
- Transfer to a plate lined with paper towels to drain and cool, then chop and set aside.
- Combine the remaining ingredients, except the scallions, in a medium bowl and mix well.
- Refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- In a large bowl add the flour, cornmeal, sugar, eggs, buttermilk and 3 tablespoons melted butter.
- Mix well to combine.
- Saute onions and jalapenos using 1/4 tablespoon butter, about 2 minutes.
- Add salt, pepper and chiles.
- Remove from heat, cool slightly and add to the batter.
- Spray 2 (12 capacity) muffin pans with nonstick spray.
- Fill the pans 3/4 full with the batter.
- Bake for 12 to 15 minutes until golden.
- Let cool and frost with pimento cheese mixture.
- Garnish with chopped bacon and chopped scallions.
- Mix all ingredients together and store in an airtight container for up to 3 months.
bacon, white cheddar, pimentos, black pepper, cayenne pepper, mayonnaise, scallions, cornmeal, flour, sugar, eggs, buttermilk, butter, onion, jalapeno, salt, green chiles, white sugar, paprika, onion powder
Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-pimento-cheese-cakes-recipe.html (may not work)