Mary's Cast Iron Skillet Cornbread

This Southern cornbread is moist and buttery with sour cream, buttermilk, and creamed corn; baked in a cast iron skillet for crispy edges.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 211 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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