Mary’s Cast Iron Skillet Cornbread
With sour cream, buttermilk, and creamed corn, this Southern cornbread is moist and buttery. It is baked in a cast iron skillet for crisp edges.
Place a cast iron skillet in the oven after adding vegetable oil to it.
Set oven to 400 degrees Fahrenheit (200 degrees C).
Combine eggs, sour cream, buttermilk, and creamed corn.
In a bowl, combine salt and red chile pepper to make batter.
Using oven mitts, take the skillet out of the oven and add the batter.
Bake for 30 to 40 minutes, or until the edges of the skillet begin to pull away from the pan.
butter over the top.