Mary's Cast Iron Skillet Cornbread

Name: Mary's Cast Iron Skillet Cornbread recipe
Prep time: 10 min
Cook time: 30 min
Yield: 1 10-inch round
Cuisine: Global
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

by Maya Perez 1 year ago

3 (1)

30 minutes

210.9 kcal

27 g carbs

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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

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.

Nutrition Facts

serving: 1 10-inch round

calories: 210.9 kcal

carbohydrates: 27 g

protein: 6.1 g

saturated fat: 4.3 g

cholesterol: 60.1 mg

sodium: 631.5 mg

fiber: 2.1 g

sugar: 3 g