Navajo Cornbread Recipe
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.
- 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
Find it online: https://kitchenwithkai.com/navajo-cornbread-recipe/
