Mary’s Cast Iron Skillet Cornbread

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Description

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.

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

Instructions

  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
  3. cornmeal
  4. buttermilk
  5. sour cream
  6. yogurt
  7. eggs
  8. salt
  9. and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
  10. Bake in the preheated oven until edges pull away from skillet
  11. 30 to 40 minutes. Spread butter over top.

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 8

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