Mary's Cast Iron Skillet Cornbread
Description
This Southern cornbread is moist and buttery with sour cream, buttermilk, and creamed corn; baked in a cast iron skillet for crispy edges.
Ingredients
•
1 tablespoon vegetable oil
•
1 (14 ounce) can cream-style corn
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1 1/2 cups self-rising yellow cornmeal
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1/2 cup buttermilk
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1/2 cup sour cream
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1/2 cup Greek yogurt
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2 eggs, beaten
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1/2 teaspoon salt
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1/4 teaspoon ground red chile pepper, or to taste
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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.