Cornbread can be part of the Mediterranean Diet, but this skillet cornbread recipe is more of a traditional Mexican or Southwestern U.S. recipe. I love how easy it is to make especially if you have a cast iron skillet (it will work size wise in skillets ranging from 7″ to 10″). It can also be baked in a 9″ x 12″ casserole dish. This recipe happens to be gluten-free and full of flavor from the creamed corn and green chilies. If you like spicy, then get the hot or medium green chilies. Otherwise, go for mild. One of my favorite things to do with this cornbread is to make huevos rancheros. Top warm cornbread with our black bean stew recipe and eggs fried in olive oil. A little Greek yogurt and salsa go nicely with this as well. Enjoy!