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Mary's Cast Iron Skillet Cornbread

Mary Ann

"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."
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40 m servings 211 cals
Original recipe yields 8 servings (1 10-inch round)

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  • Prep

  • Cook

  • Ready In

  1. Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
  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.
  3. 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 211 calories; 9.8 g fat; 27.1 g carbohydrates; 6.1 g protein; 60 mg cholesterol; 632 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 1
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I was so hoping I would love this cornbread, but I didn't. It was heavy and dense, similar to the texture of cornbread that has flour in it. The taste was ok; it just needed to be lighter for me...