Directions

1Preheat the oven to 350°F with a 10-inch cast-iron skillet in it. In a small saucepan, melt 2 tablespoons of the butter over medium-low heat. Once the butter has melted, remove the pan from the heat and set it aside.

2Sift the cornmeal, corn flour, salt, baking powder, and baking soda into a large bowl. Using a whisk, stir in the Frito crumbs.

3In a medium bowl, beat together the melted butter and the egg. Stir the buttermilk into the egg and butter mixture to combine. Add the hot sauce (as much as you can stand) and stir again to combine. Fold the wet ingredients into the dry to incorporate completely. Fold in the cheese, pimientos, and scallions.

4Remove the skillet from the oven and place the remaining 1½ tablespoons butter in it to melt. Once the butter is sizzling, use your spatula to scrape the batter into the pan, smoothing the top and giving the skillet a gentle shake to even it out.

5Bake the cornbread for 30 minutes, until the edges are brown, the top is golden, and the bread has pulled away from the sides of the pan a little. You can serve it straight from the skillet, or, if you wish, turn it out onto a plate; use a spatula to loosen the cornbread from the pan to avoid any sticking.