Mary's Cast Iron Skillet Cornbread recipe

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Ingredients

1 tablespoon vegetable oil
1 (14 ounce) can cream-style corn
1 ½ cups self-rising yellow cornmeal
½ cup buttermilk
½ cup sour cream
½ cup Greek yogurt
2 eggs, beaten
½ teaspoon salt
¼ teaspoon ground red chile pepper, or to taste
1 tablespoon butter, or to taste

Nutrition Info

210.9 calories
carbohydrate: 27 g
cholesterol: 60.1 mg
fat: 9.8 g
fiber: 2.1 g
protein: 6.1 g
saturatedFat: 4.3 g
servingSize: -
sodium: 631.5 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour vegetable oil in a cast iron skillet, place in the oven. Preheat oven to 400 degrees F (200 degrees C).

  2. Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts, pour in batter.

  3. Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.

Recipe Yield

1 10-inch round

Recipe Note

Have been perfecting this cornbread recipe for years. My Southern family does not like sweet cornbread. It is hard to find a good recipe. Should be moist and buttery. Top with butter to serve.

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