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My review
Mary's Cast Iron Skillet Cornbread
3
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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Ingredients
40 m servings 211Original recipe yields 8 servings (1 10-inch round)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Buttermilk can be substituted with milk, if desired.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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6/11/2016
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...