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!
Savory Skillet Cornbread (Mexico)
- 1 cup cornmeal
- 1/2 tsp baking soda
- 1 cup creamed corn
- 1 small can chopped green chilies
- 2/3 cup milk (replace with almond milk if desired)
- 2 tbsp extra virgin olive oil
Preheat oven to 375 degrees F.
Combine cornmeal and baking soda in a bowl. Add rest of ingredients and mix only until incorporated (don't over mix).
Add mixture to a warm, lightly oiled cast iron skillet (or casserole dish).
Bake in the oven for 30 to 40 minutes, or until a knife inserted in the center comes out clean.
Calories: 153kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3g