Ingredients
8
8 servings
- •1 tablespoon vegetable oil
- •1 (14 ounce) can cream-style corn
- •1 ½ cups self-rising yellow cornmeal
- •½ cup buttermilk
- •½ cup sour cream
- •½ cup Greek yogurt
- •2 eggs, beaten
- •½ teaspoon salt
- •¼ teaspoon ground red chile pepper, or to taste
- •1 tablespoon butter, or to taste
Instructions
- Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
- 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.
Nutritional Facts
Per 8 servings
- Calories: 211
- Carbohydrate: 27g
- Fat: 10g
- Fiber: 2g
- Protein: 6g
- Sugar: 3g
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