Mary’s Cast Iron Skillet Cornbread

Dish Description
My family does not love sweet cornbread so I came up with this recipe. It is moist and buttery and a great balance of flavors.
  • 1 tablespoon vegetable oil
  • 1 (14 ounce) can cream-style corn
  • 1 1/2 cups self-rising yellow cornmeal
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red chile pepper, or to taste
  • 1 tablespoon butter, or to taste
  • 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.