Warm, hearty Navajo cornbread—slightly sweet, perfectly crumbly, and rich with tradition. A comforting side for soups, stews, or family meals.
Ingredients You’ll Need
What I love most about this Navajo Cornbread recipe is how straightforward the ingredient list is—every item pulls its weight to deliver a cornbread that’s tender with a little heat, a touch of sweetness, and a pop of color in every bite. Pick fresh veggies if you can, and don’t skip the cheese; each element brings something special to the mix!
- Yellow cornmeal: The backbone of Navajo Cornbread, giving it its signature golden crumb and hearty texture.
- All-purpose flour: Adds structure and softness, making the bread just cakey enough.
- Baking powder: Helps the cornbread rise to a perfect, fluffy height every time.
- Salt: Enhances the flavors and keeps the sweetness in check.
- Milk: Keeps the crumb moist and binds everything together—use whole milk for a richer taste.
- Eggs: Add lift and a little extra richness for that tender bite.
- Vegetable oil: Ensures a soft, moist texture while keeping the crumb light.
- Canned cream-style corn: Adds natural sweetness and creamy pockets throughout the loaf.
- Shredded cheddar cheese: Infuses the bread with savory, melty goodness and gives the crust a hint of crunch.
- Green bell pepper: Lends vibrant color and fresh flavor to balance the richness.
- Onion: A finely chopped onion offers depth and a subtle sweetness as it bakes.
- Diced green chiles (optional): For a gentle heat and a Southwestern twist—completely up to how zesty you’re feeling!
How to Make Navajo Cornbread
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F, making sure it’s good and hot for that perfect rise. Grease an 8×8-inch baking dish with a little oil or nonstick spray—this step is a lifesaver when it comes to serving neat, crumb-free slices of Navajo Cornbread later!
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt. Whisking really helps evenly disperse the baking powder and salt so there’s a consistent taste and texture in every corner of your Navajo Cornbread.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the milk, eggs, and vegetable oil until you’ve got a smooth, slightly frothy liquid. This mixture is the glue that holds everything together and makes the finished cornbread tender and moist.
Step 4: Bring It All Together
Pour your wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix—just a few swift turns with a spatula will do. You want to keep this batter light, so your Navajo Cornbread comes out fluffy, not dense.
Step 5: Fold in the Good Stuff
Now for the fun part! Fold in the cream-style corn, cheddar cheese, diced bell pepper, chopped onion, and green chiles if you’re using them. These mix-ins don’t just add flavor—they make every slice a little celebration of color and texture.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared baking dish and smooth out the top with a spatula. Pop it in the oven and bake for 30 to 35 minutes. Look for a deep golden brown top and a toothpick that comes out clean when stuck in the center. The kitchen will smell irresistible!
Step 7: Cool and Slice
Let your Navajo Cornbread cool in the pan for about 10 minutes. This helps it set and makes cutting so much easier. Then slice into generous squares and serve them while still warm—trust me, this is when the cheese is beautifully melty.
How to Serve Navajo Cornbread
Garnishes
A sprinkle of fresh chopped cilantro or thin-sliced green onions adds a fresh pop of color and a hint of brightness to each piece of Navajo Cornbread. If you like an extra touch of richness, a small dollop of sour cream (or even Greek yogurt) on top is absolutely dreamy.
Side Dishes
Navajo Cornbread is fantastic alongside hearty soups, chili, or stews—the cheesy, savory crumb is made for soaking up broths and sauces. For a Southwestern feast, serve it next to grilled meats or even with a vibrant bean salad to complement the bread’s flavors.
Creative Ways to Present
Cutting Navajo Cornbread into wedges or rustic chunks and tucking them into a breadbasket lined with a colorful napkin instantly brightens up your table. You can even use it as the base for open-faced sandwiches, topped with salsa, beans, or pulled pork for a fun twist.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Navajo Cornbread tightly in plastic wrap or store it in an airtight container. It will stay moist and tasty for up to three days at room temperature. If you’re in a particularly humid area, consider refrigerating to keep it fresh and prevent spoilage.
Freezing
For longer storage, Navajo Cornbread freezes beautifully. Let it cool completely, then cut it into squares and wrap each one in plastic wrap or foil. Place them in a freezer-safe bag, squeezing out as much air as possible. They’ll keep their flavor and moisture for up to two months.
Reheating
To bring those leftovers back to life, gently reheat individual squares of Navajo Cornbread in the microwave (about 25 seconds does the trick), or warm a whole pan in a 300°F oven for 10-15 minutes. This helps restore that soft, cheesy center and toasty edges we all love.
FAQs
Can I use fresh corn instead of canned cream-style corn?
Absolutely! If you have fresh, sweet corn, slice it right off the cob and give it a quick sauté for extra flavor. Just remember, cream-style corn also adds creaminess, so you might want to add a tablespoon of melted butter or a splash of milk to mimic that texture.
Is Navajo Cornbread spicy with the green chiles?
The diced green chiles add a mild warmth, but they’re not overwhelmingly hot. If you love a good kick, feel free to use hot green chiles or add a chopped jalapeño for extra spice. For a milder loaf, simply leave them out.
Can I make Navajo Cornbread gluten-free?
Definitely! Swap the all-purpose flour for a gluten-free blend that substitutes cup-for-cup. Make sure your baking powder is gluten-free, and the rest of the recipe will come together just as deliciously.
What cheese works best in this cornbread?
Cheddar is classic for this recipe, thanks to its melt and sharpness. However, you can experiment—Monterey Jack, pepper jack, or a Mexican blend all complement the other ingredients and add a little personality to your Navajo Cornbread.
Can I prepare the batter ahead of time?
It’s best to bake the mixture soon after you stir it together, as the baking powder activates right away. If you need to get ahead, you can chop the veggies and prep the dry and wet ingredients separately, then combine and bake just before serving.
Final Thoughts
I can’t wait for you to try this Navajo Cornbread—it’s the ultimate comfort dish that will win over any table. There’s something so rewarding about slicing into a warm, golden loaf packed with color and flavor. Give it a go and make it your own, because Navajo Cornbread is the kind of food that feels like home every single time.
Print
Navajo Cornbread Recipe
- Total Time: 50 mins
- Yield: 9 squares
- Diet: Vegetarian
Description
Warm, hearty Navajo cornbread—slightly sweet, perfectly crumbly, and rich with tradition. A comforting side for soups, stews, or family meals.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup milk
- 2 eggs
- 1/4 cup vegetable oil
Add-ins
- 1 cup canned cream-style corn
- 1 cup shredded cheddar cheese
- 1 small green bell pepper, diced
- 1 small onion, finely chopped
- 1 can (4 oz) diced green chiles (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish to prevent sticking and ensure easy removal of the cornbread.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined. This will help distribute the leavening agent and seasoning evenly.
- Whisk Wet Ingredients: In a separate bowl, combine the milk, eggs, and vegetable oil. Whisk until the mixture is smooth and homogenous, which makes it easier to incorporate into the dry ingredients.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon, mixing just until there are no dry spots; avoid overmixing to keep the bread tender.
- Add the Flavorful Mix-ins: Gently fold in the cream-style corn, shredded cheddar cheese, diced bell pepper, chopped onion, and diced green chiles (if using). Mix until everything is evenly distributed throughout the batter.
- Transfer Batter and Bake: Pour the prepared batter into the greased baking dish and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and let the cornbread cool in the pan for about 10 minutes before slicing into squares. Serve warm or at room temperature.
Notes
- Customize by adding chopped jalapeños or cooked bacon for extra flavor.
- Use freshly shredded cheese for the best melt.
- Leftovers can be wrapped and stored at room temperature for up to 2 days, or refrigerated for up to 4 days.
- This cornbread freezes well; cool completely, slice, and freeze individual pieces.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side-dishes
- Method: Baking
- Cuisine: Southwestern American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg