Mary's Cast Iron Skillet Cornbread

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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.

Submitted by Mary Ann

Published on February 19, 2020

4

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Servings:

8

Yield:

1 10-inch round

Jump to Nutrition Facts

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

Directions

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.

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
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.

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