Ingredients

• 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

Instructions

1. Watch how to make this recipe.
2. For the frosting: 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.;
3. For the batter: Preheat oven to 375 degrees F.
4. In a large bowl add the flour, cornmeal, sugar, eggs, buttermilk and 3 tablespoons melted butter. Mix well to combine.
5. 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.
6. 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.
7. Mix all ingredients together and store in an airtight container for up to 3 months.