Step 1

In a large bowl combine the flour, cornmeal mix, salt, pepper, and garlic powder. Add the tomato and onion and stir to combine.

Step 2

In a small bowl, lightly beat the egg into the buttermilk, and then add in the pimento cheese and stir to combine. Add the wet mixture to the dry mixture and stir until just combined. Add a small amount if additional buttermilk if you find the batter too thick.

Step 3

Heat the oil in a large skillet over medium heat. Spoon the batter into the oil by heaping tablespoonsful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot. Serve with melted pepper jelly and additional pimento cheese, if desired.