Easy Mexican Cornbread With Buttermilk And Creamed Corn

"Golden on the outside, tender and cheesy inside, this Mexican cornbread bakes up in about an hour and tastes like pure Southern comfort with a Tex-Mex twist. Buttermilk, creamed corn, and a little kick from green chiles keep every bite moist, flavorful, and just spicy enough. If you’ve only ever had skillet cornbread, this version’s about to change your dinner routine. It’s still got that tender, buttery Southern crumb, but now it’s wearing its “Tex-Mex” hat, pepper jack cheese, a can of green chiles, and that extra depth you only get from buttermilk and creamed corn. It’s not blow-your-head-off spicy, just a gentle kick, and you can crank that up or down depending on your crowd."

Preparation Time10 min

Cooking Time1 hr