This Southwest Skillet Cornbread is the perfect combination of sweet and spicy that will be a favorite for years to come. Loaded with cheddar cheese, green chiles, and creamed corned, this easy cornbread bakes up moist, tender, and full of flavor!
Cornbread is one of those dishes that makes me feel all warm and cozy.
I mentioned this before when I shared this Skillet Buttermilk Cornbread a few years back, but cornbread always reminds me of my Grandma. She made the best cornbread!
Sometimes she would serve it for breakfast, and I would slather it with honey and butter (the best way to eat it, in my mind). It was soft, moist, and oh-so delicious. Ahhh the memories…
Even though I can’t recreate my Grandma’s beloved cornbread, I still make it every so often, especially in the winter. The smell, the taste, the texture…everything just screams pure comfort food.
And since winter is in full effect, I broke out my trusty cast iron skillet and whipped up this easy Southwest Skillet Cornbread, full of flavor and such a fun way to jazz up regular cornbread.
This Southwest Skillet Cornbread is the perfect combination of sweet and spicy that will be a favorite for years to come. Loaded with cheddar cheese, green chiles, and creamed corned, this easy cornbread bakes up moist, tender, and full of flavor!
This cornbread is delicious on its own, slathered with butter and a drizzle of honey or maple syrup, or paired with chili (specifically this Slow Cooker Hearty No-Bean Chili or this Slow Cooker Pizza Chili). But, however you eat it, I guarantee it’ll be a cornbread winner.
The cheddar cheese, spicy green chiles and creamed corn give this Southwest Skillet Cornbread a wonderful burst of flavor, without being too overpowering.
It’s made in a cast iron skillet (the best way to make cornbread, in my opinion), takes less than 10 minutes of prep time and is ready to be devoured in less than an hour. How about that for a warm and comforting dish?
So beat the winter blahs, grab your favorite comfort food, and whip up this easy and flavorful Southwest Skillet Cornbread. You’ll be glad you did, trust me!
Looking for more easy comfort dishes? I’ve got you covered!
Southwest Skillet Cornbread
Ingredients
- 2¼ cups shredded cheddar cheese
- ¾ cup whole buttermilk
- ⅓ cup vegetable oil
- 2 eggs lightly beaten
- 1 (8.5 ounce) can creamed corn
- 1 (4 ounce) can diced green chiles
- 1 cup all-purpose flour
- 1 cup plain yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat oven to 375F. Lightly grease a 10-inch cast iron skillet with non-stick cooking spray. Set aside.
- In a large bowl, combine the cheese, buttermilk, oil, eggs, corn, and chiles. Stir well. Set aside.
- In a medium bowl, whisk flour, cornmeal, salt, baking powder, and baking soda.
- Add flour mixture to cheese mixture, stirring until just combined. Pour mixture into prepared cast iron skillet.
- Bake for 50 minutes, or until a toothpick inserted into center of cornbread comes out clean and the top is golden brown.
- Remove from oven and let cool for 10 minutes before serving.
Notes
Nutrition
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