Navajo Cornbread is a savory, rich, and slightly spicy cornbread that goes beyond the basics. It’s packed with layers of flavor from creamed corn, jalapeños, green onions, and melty cheese. The result is a moist, golden cornbread that works perfectly as a side or even as the star of the plate.
Why I Love This Recipe
I love this recipe because it's bold and comforting all at once. The sweet corn flavor blends beautifully with the mild heat of jalapeños and the creamy richness of sour cream and cheese. It’s one of those dishes that feels rustic and homemade, yet still brings something unexpected to the table. Whether I’m making it for a potluck or a weeknight dinner, it always gets rave reviews.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- plain yellow cornmeal
- all-purpose flour
- baking powder
- salt
- eggs
- canned creamed corn
- sour cream
- milk or buttermilk
- vegetable oil
- jalapeño pepper, finely diced
- green onions, chopped
- shredded Colby Jack cheese
Directions
- I start by preheating the oven to 350°F and greasing a baking dish or cast iron skillet.
- In a large bowl, I whisk together the cornmeal, flour, baking powder, and salt.
- In a separate bowl, I mix the eggs, creamed corn, sour cream, milk, and oil until smooth.
- I combine the wet and dry ingredients, then fold in the jalapeños, green onions, and shredded cheese.
- I pour the batter into the prepared dish and bake for 55 to 70 minutes, until golden and set in the center.
- Once baked, I let it cool slightly before slicing and serving.
Servings and Timing
This recipe makes about 12 to 16 servings. It takes roughly 15 minutes to prep and about 55 to 70 minutes to bake, depending on the pan and oven used.
Variations
- I sometimes swap out Colby Jack for cheddar or pepper jack for more kick.
- For extra heat, I keep some of the jalapeño seeds in the mix.
- For a milder take, I leave out the jalapeños and add chopped bell peppers instead.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm slices in the microwave for 30 seconds or in the oven at 350°F for about 10 minutes. It also freezes well—I just wrap individual portions and reheat from frozen when I need a quick side.
FAQs
What do I serve with Navajo Cornbread?
I usually pair it with chili, soups, stews, or even a big salad. It’s also great with butter or a drizzle of honey.
Can I make it less spicy?
Yes, I remove the jalapeño seeds or skip the pepper entirely for a milder version.
Can I use a different cheese?
Absolutely. Cheddar, Monterey Jack, or a Mexican blend all work great.
How do I keep it from drying out?
I always make sure not to overbake it and store it tightly wrapped. The sour cream and creamed corn help keep it moist.
Can I make it ahead of time?
Yes, I often bake it a day ahead and reheat it in the oven before serving. It tastes just as good the next day.
Conclusion
Navajo Cornbread is one of those recipes I keep coming back to—it’s warm, filling, and full of character. Whether I’m feeding a crowd or just want something comforting, this dish always hits the spot. I love how easy it is to tweak to suit whatever I have on hand, and the flavor never disappoints.
Navajo Cornbread
- Prep Time: 15 minutes
- Cook Time: 55–70 minutes
- Total Time: 70–85 minutes
- Yield: 12–16 servings
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southwestern, Native American-inspired
Description
This moist and cheesy Navajo Cornbread recipe combines creamed corn, jalapeños, green onions, and Colby Jack cheese for a savory Southwestern twist on classic cornbread. Perfect as a side with chili or soup, or served on its own, this easy cornbread is a crowd-pleaser with bold flavor and a soft texture.
Ingredients
- 1 ½ cups plain yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 eggs
- 1 (14-ounce) can creamed corn
- ½ cup sour cream
- 1 cup milk (or buttermilk)
- ⅓ cup vegetable oil
- 1 jalapeño pepper, seeded and finely diced
- 1 bunch green onions, chopped (about 1 cup)
- 8 ounces Colby Jack cheese, shredded
Instructions
- Preheat oven to 350°F (175°C). Grease a 13x9-inch baking dish or 12-inch cast iron skillet.
- In a large bowl, mix cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk eggs, creamed corn, sour cream, milk, and oil.
- Combine wet and dry ingredients until just mixed.
- Fold in jalapeños, green onions, and shredded cheese.
- Pour batter into prepared dish and smooth the top.
- Bake for 55–70 minutes, or until golden and a toothpick comes out clean.
- Let cool for 15 minutes before slicing and serving.
Notes
- For extra heat, leave jalapeño seeds in.
- Swap Colby Jack for cheddar or Mexican blend for a flavor variation.
- Add cooked ground beef or sausage to make it a main dish.
- Store in fridge up to 5 days, or freeze for 3 months.
