Description
Warm, hearty Navajo cornbread—slightly sweet, perfectly crumbly, and rich with tradition. A comforting side for soups, stews, or family meals.
Ingredients
Scale
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