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Ingredients
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1 tablespoon vegetable oil
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1 (14 ounce) can cream-style corn
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1 ½ cups self-rising yellow cornmeal
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½ cup buttermilk
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½ cup sour cream
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½ cup Greek yogurt
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2 eggs, beaten
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½ teaspoon salt
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¼ teaspoon ground red chile pepper, or to taste
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1 tablespoon butter, or to taste
Directions
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Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
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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.
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Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.
Cook's Note:
Buttermilk can be substituted with milk, if desired.
Nutrition Facts (per serving)
211 | Calories |
10g | Fat |
27g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 211 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 4g | 22% |
Cholesterol 60mg | 20% |
Sodium 632mg | 27% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 6g | 12% |
Vitamin C 3mg | 3% |
Calcium 126mg | 10% |
Iron 2mg | 10% |
Potassium 186mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.