Skip to main content New<> this month
Get the Allrecipes magazine

Mary's Cast Iron Skillet Cornbread

Rated as 4 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


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


{{model.addEditText}} Print
  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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 211 calories; 9.8 27 6.1 60 632 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

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...