MARY'S CAST IRON SKILLET CORNBREAD

Mary's Cast Iron Skillet Cornbread image

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.

Provided by Mary Ann

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 40m

Yield 8

Number Of Ingredients 10

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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

Steps:

Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
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.
Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.

Nutrition Facts : Calories 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, Sodium 631.5 mg, Sugar 3 g