Description
Navajo Cornbread is a moist, cheesy, and slightly spicy cornbread made with creamed corn, sour cream, jalapeños, green onions, and Colby Jack cheese. Perfect as a side or main dish.
Ingredients
- 1 ½ cups plain yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 large eggs
- 1 (14 oz) 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 oz Colby Jack cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking dish or a 12-inch cast-iron skillet with cooking spray or oil.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In another bowl, beat the eggs, then mix in the creamed corn, sour cream, milk, and vegetable oil until well combined.
- Stir the wet ingredients into the dry mixture until just combined. Fold in the diced jalapeño, chopped green onions, and shredded cheese.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 55–70 minutes, or until the top is golden brown and the center is set. If using a cast-iron skillet, start checking at 55 minutes.
- Let the cornbread rest in the pan for 15 minutes before slicing and serving.
Notes
- Leave some jalapeño seeds in for extra heat.
- Try using sharp cheddar or pepper jack cheese for variation.
- For a heartier dish, add cooked seasoned ground beef.
- To make muffins, bake in muffin tins at 350°F for 20–25 minutes.
- Store in an airtight container at room temperature for 2 days or refrigerate for 5 days.
- Freeze slices wrapped in plastic wrap and foil for up to 3 months.
- Reheat in a 350°F oven for 10 minutes or microwave for 20–30 seconds.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
