Southern Cheese Bites: Crispy, gooey, irresistible perfection.:

My First Time Making Cheese Bites

I remember the first time I made these. I was so nervous. The oil was popping, and I almost dropped the spoon. My grandson thought it was so funny. I still laugh at that.

But you know what? They turned out perfectly. They were crispy outside and so gooey inside. That first bite told me this recipe was a keeper. It is okay to be a little nervous in the kitchen.

Why This Recipe is Special

This recipe matters because it brings people together. Food is more than just eating. It is about sharing stories and making memories around the table.

These little bites are pure comfort. They are warm and cheesy. Doesn’t that smell amazing? That smell can make any bad day better. Cooking for others is a way to show you care.

Let’s Talk Ingredients

The star here is the pimiento cheese. It makes everything so creamy. I always use Price’s spread. It is just so easy and tasty.

*Fun fact*: Adding buttermilk makes the batter extra tender. It is a little trick my own grandma taught me. Do you have a favorite kitchen trick from your family? I would love to hear it.

The Secret to Perfect Frying

The key is the oil temperature. If it is not hot enough, the bites will get greasy. If it is too hot, they will burn. A heavy pot helps a lot.

Watch them carefully. They will tell you when they are done. They turn a beautiful golden brown. Do you prefer your snacks super crispy or a little soft?

Time For You to Cook

Now it is your turn. This recipe is so simple. You can have a warm snack in less than 20 minutes. I promise you can do it.

What will you drink with your cheese bites? Sweet tea? Lemonade? Tell me what you think makes the best pair. I am always looking for new ideas.

Ingredients:

Ingredient	Amount	Notes
vegetable oil or peanut oil		For frying
self-rising cornmeal	1 1/2 cups
self-rising flour	1/2 cup
garlic salt	1 teaspoon
buttermilk	1/2 cup
egg	1	lightly beaten
Price*s Southern Style Pimiento Cheese Spread	1 cup	or Price*s Original Pimento Cheese Spread for a sweeter version

My Crispy, Cheesy Southern Bites

Let me tell you about my favorite little bites. They are crispy, cheesy, and impossible to stop eating. I learned this recipe from my Aunt Rose down in Georgia. She always made them for family gatherings. The whole house would smell like a happy kitchen. I still laugh at that memory.

These are so simple to whip up. You just need a few bowls and a pot of oil. The star is the pimiento cheese. It makes them so creamy inside. Doesn’t that smell amazing when they start to fry? It reminds me of summer evenings on the porch.

Step 1: First, pour your oil into a heavy pot. You want it about three inches deep. Heat it slowly until it reaches 350 degrees. I use a little thermometer for this. (My hard-learned tip: If you don’t have a thermometer, drop in a tiny bit of batter. If it sizzles and floats, you’re good to go!)

Step 2: Now, let’s make the batter. Stir the cornmeal, flour, and garlic salt together. Add the buttermilk and egg next. Mix it all up until it’s just combined. Then, fold in that wonderful pimiento cheese spread. It gets all marbled and pretty.

Step 3: Time to fry! Carefully drop spoonfuls of batter into the hot oil. Don’t crowd the pot. Fry them for about three minutes per side. You’ll know they’re done when they’re a perfect golden brown. Do you like yours with a little sweet kick? Share below! Drain them on paper towels. Let them cool just a bit before you eat one.

Cook Time: 6 minutes
Total Time: 16 minutes
Yield: About 20 bites
Category: Appetizer, Snack

Three Fun Twists to Try

You can make these bites your own. It’s fun to play with the recipe. Here are a few ideas I love.

Spicy Kick: Add a pinch of cayenne pepper to the dry mix. It gives them a nice little warmth.

Herb Garden: Stir in a tablespoon of fresh, chopped chives. It makes them taste so fresh and green.

Bacon Lover’s: Crumble in two strips of cooked, crispy bacon. Everything is better with bacon, right?

Which one would you try first? Comment below!

The Perfect Way to Serve Them

These cheese bites are wonderful all on their own. But I love to make a little meal out of them. They are perfect with a big bowl of tomato soup for dipping. A simple side of coleslaw is also wonderful. The cool crunch pairs so well with the warm, crispy bite.

For drinks, I have two favorites. A tall glass of sweet iced tea is the classic choice. It just feels right. For a grown-up treat, a cold lager beer is very refreshing. Which would you choose tonight?

Keeping Your Cheese Bites Perfect for Later

Let’s talk about storing these tasty bites. First, let them cool completely on a wire rack. Then, pop them into an airtight container. They will stay crispy in the fridge for about three days.

You can also freeze them for a later treat. I place them in a single layer on a baking sheet to freeze. Once solid, I move them to a freezer bag. This keeps them from sticking together into one big block.

To reheat, use your oven or air fryer. It brings back the crunch. I once microwaved them and they got soft. We learned our lesson that day!

Batch cooking saves you time on busy nights. It means a warm, homemade snack is always close by. This matters because good food should be easy to enjoy anytime. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your oil not hot enough? The bites will soak up oil and get greasy. Use a thermometer to check it is 350 degrees. This makes the outside crisp up fast.

Is your batter too runny? The cornmeal soaks up the buttermilk. Let the batter sit for five minutes. It will thicken up just right for scooping.

Are they browning too quickly? Your oil is probably too hot. I remember when I rushed and burned a whole batch. Turn the heat down a little for the next one.

Getting the temperature right matters for perfect texture. Fixing small problems builds your cooking confidence. You learn a little more each time. Which of these problems have you run into before?

Your Quick Cheese Bite Questions

Q: Can I make these gluten-free? A: Yes! Just use your favorite gluten-free self-rising flour blend. It works just the same.

Q: Can I make the batter ahead? A: You can mix it about an hour before. Keep it in the fridge so it does not get too thick.

Q: What if I do not have buttermilk? A: Mix one cup of milk with one tablespoon of lemon juice. Let it sit for five minutes. Fun fact: This is my favorite kitchen trick!

Q: Can I double the recipe? A: Of course! Just use a bigger pot for frying. Do not crowd the bites in the oil.

Q: Any extra tips? A: A small cookie scoop makes dropping the batter easy and neat. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these cheesy bites. They always remind me of my family’s Sunday suppers. The kitchen was full of laughter and good smells.

I would be so happy to see your creations. Share a picture of your golden-brown cheese bites. It makes my day to see you in the kitchen. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Lena Morales.