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.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
1 10-inch round
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • 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

211 calories; protein 6.1g; carbohydrates 27g; fat 9.8g; cholesterol 60.1mg; sodium 631.5mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/11/2016
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 to make it again. Read More
(1)