Smoky Bacon–Pimento Cheese Cornbread Fritters with Hot Honey Butter Dip
Growing up in the South, pimento cheese and cornbread were always at the heart of every gathering. This appetizer brings those childhood flavors together in a fun, bite-sized way.
Ingredients
- Cornbread Fritters
- 1 cup self-rising cornmeal
- ½ cup all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 egg
- ¾ cup buttermilk
- ½ cup pimento cheese (homemade or store-bought)
- ½ cup cooked + crumbled bacon
- 2 tablespoons chopped scallions
- Oil for frying (vegetable or peanut)
- Hot Honey Butter Dip
- ¼ cup butter
- 3 tablespoons honey
- ½–1 teaspoon hot sauce
- Pinch of salt
Instructions
- 1. Make the Batter
- In a bowl, whisk cornmeal, flour, sugar, smoked paprika, and garlic powder.
- Add egg and buttermilk; stir just until combined. Fold in pimento cheese, bacon pieces, and scallions. Batter should be thick but scoopable, add a splash more buttermilk if needed.
- 2. Fry the Fritters
- Heat 1–2 inches of oil in a skillet to 350°F.
- Drop spoonfuls of batter (about 1 tablespoon each) into the hot oil. Fry 1–2 minutes per side, until deep golden and crisp. Drain on paper towels and lightly salt while hot.
- 3. Make the Hot Honey Butter Dip
- Melt butter in a small saucepan. Stir in honey, hot sauce, and salt. Keep warm for serving.
- To Serve
- Pile fritters on a small cast-iron skillet or platter. Serve drizzled with a bit of hot honey butter + more on the side for dipping. Add sliced scallions or pickled jalapeños for color.
Notes
Growing up in the South, pimento cheese and cornbread were always at the heart of every gathering. This appetizer brings those childhood flavors together in a fun, bite-sized way. These fritters blend crispy cornbread with melty pockets of pimento cheese and smoky bacon, giving every bite the familiar comfort of Southern kitchens. Paired with warm hot-honey butter, it’s a modern twist on two traditions — the kind of appetizer that disappears as fast as it hits the table.