Introduction

Navajo Cornbread is a flavorful twist on classic cornbread, blending creamy corn, spicy jalapeños, and melted cheese for a comforting dish with a bit of a kick. Perfect as a side or a snack, this cornbread brings warmth and zest to any meal.

The image shows a stack of three thick, round corn fritters placed on a white plate with a brown rim, set on a white marbled surface. Each fritter is golden yellow with visible whole corn kernels and small green pieces, likely chopped green onions, embedded within. The top fritter has a small piece of green onion on its center, and a woman's hand is holding the plate from the left side. The fritters look crispy on the outside but soft and fluffy inside, with the middle fritter slightly broken to reveal a tender texture. The background is blurred with shades of green. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cream-style corn
2 eggs
1/2 cup sour cream
1 cup milk
1/3 cup canola oil
1 1/2 cups yellow cornmeal
3 teaspoons baking powder
1/4 cup jalapeños, finely diced
1 tablespoon salt (reduce to 1/2 tablespoon if preferred)
1 cup grated Colby Jack cheese
1 cup green onions, chopped

Instructions

Step 1: In a large bowl, combine the cream-style corn, eggs, sour cream, milk, and canola oil. Mix well until smooth.
Step 2: Sprinkle the baking powder over the mixture and whisk thoroughly to incorporate it evenly.
Step 3: Fold in the chopped green onions and diced jalapeños until evenly distributed throughout the batter.
Step 4: Stir in the grated cheese and salt, making sure everything is well combined.
Step 5: Gradually add the cornmeal and mix until the batter is fully combined and smooth.
Step 6: Prepare a 13×9-inch baking pan by spraying it with non-stick cooking spray. Pour the batter into the pan and spread it out evenly.
Step 7: Bake at 350°F (175°C) for about 1 hour, or until the cornbread is firm to the touch and golden brown on top.
Step 8: Allow the cornbread to rest for 10–15 minutes before slicing to help it set and improve the texture.

Tips & Variations

Substitute Colby Jack cheese with cheddar or pepper jack for a different flavor profile.
Adjust the amount of jalapeños to suit your preferred level of heat.
For a milder cornbread, remove the seeds from jalapeños before dicing.
Letting the cornbread rest before slicing ensures cleaner cuts and a better crumb.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in foil and place them in a freezer bag for up to 3 months. Reheat slices in a microwave or oven until warmed through.

How to Serve

A close-up view shows a stack of three thick, golden-yellow corn cakes on a white plate with a brown rim, held by a woman's hand. Each cake is textured with visible corn kernels and small pieces of green onion embedded throughout. The top cake has a slight bite taken out, revealing a soft, crumbly inside that contrasts with the crispy, browned edges. The background is a blurred view of green hills, creating a natural and fresh outdoor setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread gluten-free?

Yes, you can replace the cornmeal with a certified gluten-free version and ensure your baking powder is gluten-free to make this recipe safe for gluten-sensitive diets.

Can I use a different type of cheese?

Absolutely! Cheddar, pepper jack, or even Monterey Jack work well and will change the flavor slightly to your liking.

Navajo Cornbread Recipe

Print Recipe

★★★★★

5 from 128 reviews

Navajo Cornbread is a flavorful, moist, and spicy cornbread recipe infused with creamy corn, tangy sour cream, jalapeños, and melted Colby Jack cheese. This traditional-style cornbread combines a perfect balance of heat and cheesy goodness, baked to a golden brown and ideal as a comforting side dish or snack.

Author: Kai
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: Native American

Ingredients

Scale

Wet Ingredients

1 cup cream-style corn
2 eggs
1/2 cup sour cream
1 cup milk
1/3 cup canola oil

Dry Ingredients

1 1/2 cups yellow cornmeal
3 teaspoons baking powder
1 tablespoon salt (reduce to 1/2 tbsp if preferred)

Mix-ins

1/4 cup jalapeños, finely diced
1 cup grated Colby Jack cheese
1 cup green onions, chopped

Instructions

Mix Wet Ingredients: In a large bowl, combine the cream-style corn, eggs, sour cream, milk, and canola oil thoroughly to create a smooth base.
Add Baking Powder: Sprinkle the baking powder over the mixture and whisk until fully incorporated to help the cornbread rise.
Add Vegetables: Mix in the chopped green onions and finely diced jalapeños evenly throughout the batter for a spicy, fresh flavor.
Incorporate Cheese and Salt: Stir in the grated Colby Jack cheese and salt, distributing them evenly to add richness and seasoning.
Add Cornmeal: Pour the yellow cornmeal into the batter and mix well until the mixture is uniform and free of lumps.
Prepare Baking Pan: Spray a 13×9-inch baking pan with non-stick cooking spray to prevent sticking.
Bake: Pour the batter into the prepared pan and spread it evenly. Bake at 350°F (175°C) for about 1 hour until the cornbread is firm and golden brown on top.
Rest and Serve: Let the baked cornbread rest for 10 to 15 minutes before slicing to allow it to set and improve texture.

Notes

Substitute Colby Jack cheese with cheddar or pepper jack for a different flavor profile.
Adjust the amount of jalapeños according to your preferred level of heat.
Let the cornbread rest for 10–15 minutes before slicing to ensure the best texture.
This cornbread freezes well; wrap slices in foil and store in a freezer bag for later use.

Keywords: Navajo Cornbread, spicy cornbread, cheesy cornbread, jalapeño cornbread, traditional cornbread, cream-style corn, baked cornbread, Colby Jack cheese cornbread