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Ingredients 0/10
Why This Recipe Stands Out
This cornbread has a perfect balance of sweetness and savory flavor. It’s moist on the inside with a slightly crispy crust. Plus, it’s easy to make in just one skillet, which means less cleanup and more time to enjoy your meal.
Cooking Techniques
- Preheat the skillet before pouring in the batter to get a nice crust.
- Use cast iron if you have it; it helps cook the bread evenly.
- Don’t overmix the batter to keep the cornbread light and fluffy.
- Use cast iron if you have it; it helps cook the bread evenly.
- Don’t overmix the batter to keep the cornbread light and fluffy.
Directions
Pour some vegetable oil into a cast iron skillet and pop it into the oven while it preheats to 400°F (200°C). In a mixing bowl, combine the cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper until everything is well mixed into a smooth batter. Once the oven is ready, carefully take the hot skillet out using oven mitts and pour the batter right in. Return the skillet to the oven and bake until the edges start to pull away from the sides, which should take about 30 to 40 minutes. When it’s done, spread a little butter over the top while it’s still warm, and enjoy!
Serving Options
Serve warm with a pat of butter or honey for extra sweetness. This cornbread pairs wonderfully with chili, soups, or barbecue dishes. It’s also great crumbled over a salad or used to soak up savory sauces.
Food Storage Tips
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and freeze for up to a month. Reheat in the oven or toaster oven to restore the crispy edges.
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