Sour Cream Cornbread

I didn't have an iron skillet, so I ended up making it in a regular pie pan. It was really full, so it took a little longer (about 10 more minutes) to cook all the way through in the middle, so next time I will divide it between two pie pans. Overall, very good and moist and my hubby said it was a "make again"

While this came out moist, it had no flavor at all. Maybe it would be better as a side with something other than chicken, but as it stands now, we will not be making this again.