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Navajo Cornbread

Golden, rustic cornbread with a crumbly texture, served in a cast iron skillet with a crispy crust.
Navajo Cornbread – a warm, golden slice of tradition, with a perfect balance of sweetness and savory crunch.

Navajo Cornbread

Hearty, moist, and packed with green chiles and cheese for a flavorful Southwestern twist!

Looking to spice up your cornbread game? This Navajo Cornbread combines the classic cornbread texture with the bold flavors of green chiles, cheddar cheese, and creamy corn. It’s the perfect side dish for chili, BBQ, or any Southwestern-inspired meal. The result? A soft, moist cornbread with a little kick—plus a melty cheese surprise in every bite.

What You’ll Need (Serves 8)

Main Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar (optional, for a slightly sweet cornbread)
  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup vegetable oil or melted butter
  • 1 (8 oz) can creamed corn
  • 1 (4 oz) can diced green chiles (mild or hot, drained)
  • 1 cup shredded cheddar cheese

Ready to bake up some Southwestern goodness? Let’s jump into the step-by-step instructions—or tap (>) to skip ahead to pro tips, flavor variations, or FAQs. Don’t forget to SHARE this recipe with your cornbread-loving friends!

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