Step 1

Preheat the oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to an 10.25-inch cast iron skillet and place it in the oven to preheat while the oven preheats. (If your oven preheats quickly, you might want to leave the skillet in the oven to heat for at least 5 minutes once it's reached the target temp to allow the skillet to heat through. This is what gives the cornbread its thick, dark brown outer crust.)

Step 2

In a large bowl, whisk the cornmeal, flour, baking powder, salt, and sugar together. Add the egg, mayonnaise, buttermilk, and water and stir until smooth. Add the cheddar cheese and drained pimentos to the mixture - reserving a few of each to sprinkle on the top. Stir to combine.

Step 3

Carefully remove the hot skillet from the oven and rotate it to ensure the oil has coated the entire bottom of the skillet. Pour the batter into the skillet, being cautious as the hot oil can splatter a bit. You'll know the skillet is pre-heated enough if the batter sizzles when you pour it in. Sprinkle the remaining cheese and pimentos on the top of the batter. Return the skillet to the oven and bake for about 30 minutes or until golden brown. You can also turn the oven on low broil for 2 to 3 minutes if you like the top really brown.

Step 4

Remove from the oven and immediately invert to remove the cornbread from the skillet. If left in the skillet, the bottom will lose its crisp, crunchy crust. Serve warm.