Ingredients

• 1 tablespoon vegetable oil
• 1 (14 ounce) can cream-style corn
• 1 1/2 cups self-rising yellow cornmeal
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1/2 cup Greek yogurt
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground red chile pepper, or to taste
• 1 tablespoon butter, or to taste

Instructions

1. Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.