THE RECIPE JOURNAL · Side Dish
Mary's Delicious Cornbread in a Cast Iron Pan
This cornbread recipe is a family favorite that’s perfect for any meal. Baked in a cast iron pan, it comes out golden, crispy on the edges, and wonderfully moist inside every time.
FROM THE KITCHEN • Mary's Delicious Cornbread in a Cast Iron Pan
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by pouring some vegetable oil into your cast iron skillet and pop it in the oven while you preheat to 400 degrees F (200 degrees 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 blended into a smooth batter. Once the oven is hot, carefully take the skillet out using oven mitts — the oil should be nice and hot. Pour the batter right into the skillet, spreading it out evenly. Bake for about 30 to 40 minutes, or until the edges start to pull away from the sides of the pan and the top is golden. When it’s done, spread some butter over the warm cornbread and enjoy!
Why you’ll love it
This cornbread has a perfect balance of sweetness and crumbly texture. Cooking it in a cast iron pan gives the crust a wonderful crispiness. It’s easy to make and pairs well with many meals, making it a favorite comfort food.
How to serve
Serve warm with a pat of butter or drizzle of honey for extra flavor. It goes great alongside chili, soups, or barbecue dishes. You can also add a side of fresh salsa or a dollop of sour cream for a tasty twist.
Storage & leftovers
Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and freeze for up to one month. Reheat gently in the oven or microwave before serving.
