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 1/2 cups plain yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 eggs
- 1 (14-ounce) can creamed corn
- 1/2 cup sour cream
- 1 cup milk (or buttermilk)
- 1/3 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.
