Navajo Cornbread Step-by-Step Instructions
1️⃣ Preheat and Prep:
Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or a baking dish for the perfect crispy edges.
2️⃣ Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
3️⃣ Combine the Wet Ingredients:
In a separate bowl, beat the eggs, then whisk in the buttermilk and vegetable oil (or melted butter).
4️⃣ Combine Wet and Dry:
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix—it should be a little lumpy!
5️⃣ Add the Fun Ingredients:
Fold in the creamed corn, diced green chiles, and shredded cheddar cheese. These ingredients add moisture and flavor that makes this cornbread stand out.
6️⃣ Bake:
Pour the batter into the prepared skillet or baking dish and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7️⃣ Cool and Serve:
Let the cornbread cool slightly before slicing and serving. It’s best enjoyed warm with a dollop of butter or alongside your favorite Southwestern dishes!
Pro Tips for the Best Navajo Cornbread:
- For extra moisture: Use full-fat buttermilk for a richer, creamier texture.
- Spice it up: If you like heat, opt for hot diced green chiles or add a pinch of cayenne pepper to the batter.
- Use a cast iron skillet: For those irresistible, crispy edges, a well-seasoned cast iron skillet is ideal.
- Add a crunch: Toss in some corn kernels for an extra texture boost.
Why You’ll Love Navajo Cornbread:
- Perfectly Moist & Fluffy: No dry cornbread here—just soft and flavorful with a little kick.
- Flavor-Packed: The combination of creamy corn, zesty green chiles, and gooey cheese makes every bite irresistible.
- Great for Any Meal: Serve it with chili, soups, grilled meats, or on its own for a savory snack.
Nutritional Information (Per serving, approx.)
- Calories: 285
- Protein: 7g
- Carbs: 32g
- Fat: 15g
- Sugar: 3g
FAQ About Navajo Cornbread:
Can I make this ahead?
Yes! You can prep the batter and refrigerate it for up to a day. Just bake it when you’re ready to serve.
Can I make it without buttermilk?
You can substitute buttermilk with regular milk and a tablespoon of vinegar or lemon juice to mimic the tangy flavor.
How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Common Problems and Fixes:
- Cornbread too dry?
Check your baking time—don’t overbake! For extra moisture, you can add a bit more creamed corn or oil. - Not fluffy enough?
Make sure your baking powder and baking soda are fresh and active for a light, airy texture.
Flavor Variations You Can Try:
- Cheddar-Jalapeño: Add diced jalapeños and extra cheddar for a spicy, cheesy twist.
- Sweet Version: Skip the green chiles and add a tablespoon of honey to the batter for a sweet cornbread.
- Corn and Bacon: Add crispy bacon bits and corn kernels for a hearty, savory update.
Perfect for Every Occasion:
Navajo Cornbread is a great side dish for any Southwestern-inspired meal, from chili and stews to BBQ and grilled meats. Its warmth, flavor, and moist texture make it a crowd-pleaser at any gathering.
A Southwestern Twist on Classic Cornbread:
This Navajo Cornbread is everything you love about traditional cornbread, with the added flair of green chiles and melted cheese. It’s a comforting, flavorful side dish that will quickly become a favorite in your kitchen.
Made this recipe? Tag us with your cornbread creations! We’d love to see how you enjoy this Southwestern twist on cornbread!
