Savory Skillet Cornbread Recipe by Mary: A Delicious Cast Iron Must-Try

Ingredients

• 1. A tablespoon of vegetable oil
• 2. A can of creamy corn, weighing 14 ounces
• 3. One and a half cups of self-rising yellow cornmeal
• 4. Half a cup of tangy buttermilk
• 5. Half a cup of rich sour cream
• 6. Half a cup of creamy Greek yogurt
• 7. Two beaten eggs
• 8. Half a teaspoon of salt
• 9. A quarter teaspoon of ground red chile pepper, adjust to your liking
• 10. A tablespoon of butter, adjust to your taste

Step 1

Begin by generously drizzling vegetable oil into a sturdy cast iron skillet before carefully placing it in the warm embrace of the oven, allowing it to heat up to a toasty 400 degrees F (200 degrees C).

Step 2

In a bowl, combine the delightful medley of cream-style corn, cornmeal, tangy buttermilk, creamy sour cream, rich yogurt, eggs, a pinch of salt, and a touch of fiery red chile pepper, blending them together into a luscious batter that promises a burst of flavors.

Step 3

With caution, retrieve the sizzling skillet from the oven, ensuring to shield your hands with trusty oven mitts before gracefully pouring the prepared batter into the awaiting skillet.

Step 4

Let this delectable creation bake in the preheated oven until the edges gently begin to pull away from the sides of the skillet, typically taking around 30 to 40 minutes, allowing the flavors to meld and the textures to develop.

Step 5

As a finishing touch, lovingly spread a veil of velvety butter over the golden-brown top, adding a final touch of richness to this savory masterpiece.