Fried Pimento Cheese Salad with Spiced Pecans and Cornbread

Prep: 45 minCook: 30 minmediumSouthern
Fried Pimento Cheese Salad with Spiced Pecans and Cornbread

This innovative Southern-inspired salad combines crispy fried pimento cheese rounds with homemade cornbread croutons and candied spiced pecans over fresh lettuce. The creamy Vermont cheddar pimento cheese is formed into a log, chilled, then sliced and fried until golden. Sweet and spicy pecans add crunch alongside crispy cornbread cubes, while a tangy red pepper jelly vinaigrette ties everything together. Perfect for special occasions or when you want to transform classic comfort foods into an elegant salad that showcases Southern flavors in an unexpected way.

Vegetarian

Ingredients

  • 1 head lettuce, chopped or torn
  • 4 cups cornbread, cut into 1-inch squares
    day-old bread cubes1:1none

    different texture and flavor

  • 2 TBSP olive oil
  • ¾ tsp salt
  • ¼ cup mayonnaise
  • 8 oz cream cheese, at room temperature
  • 2 cups Vermont Sharp Cheddar Cheese, finely shredded
    any sharp cheddar cheese1:1none

    flavor may vary slightly

  • 3 TBSP pimentos, chopped
  • ½ tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ⅝ cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 ½ cups cornbread mix
    day-old bread cubes1:1none

    different texture and flavor

  • vegetable or canola oil, for frying
  • 6 TBSP brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • cayenne pepper(optional)
  • ½ tsp vanilla extract
  • 1 ½ TBSP water
  • 2 cups unsalted pecan halves
  • ⅓ cup red wine vinegar
  • ¼ cup olive oil or vegetable oil
  • ½ cup red pepper jelly
    apricot jam or peach preserves1:1none

    sweeter, less spicy flavor

  • 1 small shallot, minced
  • 1 TBSP mustard
  • ¼ tsp salt
  • ¼ tsp fresh ground black pepper

Instructions

  1. 1

    Preheat oven to 350F

  2. 2

    Place cornbread cubes in a large bowl and drizzle with olive oil, tossing gently between additions

  3. 3

    Spread cornbread on greased baking sheet in single layer and sprinkle with salt

  4. 4

    Bake for 7 minutes, flip pieces carefully, then bake another 6-7 minutes until golden brown

  5. 5

    Cream together cream cheese and mayonnaise using stand mixer with paddle attachment

  6. 6

    Add cheddar cheese, pimentos, smoked paprika, garlic powder, and salt, mixing until smooth with pimento chunks

  7. 7

    Shape cheese mixture into a log using wax paper or cling wrap and freeze for at least 2 hours

  8. 8

    Line baking sheet with parchment paper for pecans

  9. 9

    Combine brown sugar, cinnamon, salt, cayenne, vanilla, and water in medium skillet over medium heat

  10. 10

    Cook stirring often until brown sugar melts into bubbling sauce, about 1 minute

  11. 11

    Stir in pecans to coat with sauce and cook stirring constantly until candied and nutty, 2-3 minutes

  12. 12

    Transfer pecans to prepared baking sheet in single layer and cool before breaking up

  13. 13

    Remove pimento cheese log from freezer and slice into 3/4 inch thick rounds

  14. 14

    Set up three bowls with flour, beaten eggs, and cornbread mix in assembly line

  15. 15

    Heat oil for frying to proper depth in saucepan

  16. 16

    Dip each cheese slice in flour, then egg, then cornbread mix

  17. 17

    Fry 2-3 slices at a time for about 2 minutes, flipping and moving with slotted spoon until crispy

  18. 18

    Remove fried cheese to paper towel-lined plate

  19. 19

    Whisk together all vinaigrette ingredients in medium bowl

  20. 20

    Chop or tear lettuce and place in large bowl

  21. 21

    Toss lettuce with desired amount of dressing

  22. 22

    Add pecans and cornbread croutons to salad

  23. 23

    Top with one or two slices of fried pimento cheese and serve

Tips

Tip 1

Watch the pecans closely while cooking to prevent burning as the sugar sauce can go from perfect to burnt quickly.

Tip 2

Don't fry more than 3 pimento cheese slices at once to maintain proper oil temperature for even crisping.

Tip 3

Make sure the pimento cheese log is well-chilled before slicing to ensure clean cuts and easier handling during breading.

Good to Know

Storage

Store fried pimento cheese salad components separately. Candied pecans keep 1 week at room temperature, cornbread croutons 2-3 days in airtight container. Fried pimento cheese best served immediately.

Make Ahead

Make pimento cheese log up to 2 days ahead. Prepare candied pecans and cornbread croutons 1 day ahead. Fry cheese and assemble salad just before serving.

Serve With

Serve immediately after assembling while fried pimento cheese is warm and crispy. Add fresh sliced tomatoes if desired.

See pairing guide →

Common Mistakes

Watch

Don't skip freezing the pimento cheese log to avoid it falling apart during breading and frying

Watch

Maintain proper oil temperature to avoid greasy or undercooked fried cheese

Substitutions

Vermont Sharp Cheddar Cheese→
any sharp cheddar cheese1:1none

flavor may vary slightly

red pepper jelly→
apricot jam or peach preserves1:1none

sweeter, less spicy flavor

cornbread→
day-old bread cubes1:1none

different texture and flavor

Find more substitutions →

FAQ

Can I make the pimento cheese mixture ahead of time?

Yes, you can make and freeze the pimento cheese log up to 2 days ahead. Just slice and fry when ready to serve the salad.

What if I don't have cornbread for the croutons?

You can substitute day-old bread cubes cut into similar sizes. Toss with olive oil and salt, then bake until crispy following the same method.

How long will the candied pecans keep?

Store cooled candied pecans in an airtight container for up to 1 week at room temperature, several weeks refrigerated, or up to 1 month frozen.