My Journey to the Perfect Navajo Cornbread
Navajo Cornbread is more than just a recipe for me; it’s a story of a personal wake-up call about the food we eat. For years, eating at my company’s on-site restaurant was a daily routine. It was easy and affordable, so I never thought twice about it. That all changed after a promotion required me to inspect the kitchen. The conditions were shocking—unclean surfaces, pests, and questionable food handling. That day, I vowed to bring my own lunch. This simple decision led me to discover the joy of making fast, healthy, and delicious meals, including this incredible Navajo Cornbread. Packed with protein from eggs and cheese, fiber from corn, and a kick from jalapeños, this dish isn’t just delicious—it’s a wholesome meal you can feel good about.
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Why You’ll Instantly Love This Navajo Cornbread Recipe
Navajo Cornbread will quickly become your new favorite for so many reasons. This isn’t your average dry, crumbly cornbread. It’s a wonderfully moist, savory bread packed with rich flavors. Every bite is loaded with creamy corn, sharp Colby Jack cheese, spicy jalapeños, and fresh green onions, creating a perfect balance of textures and tastes. It’s hearty enough to be a meal on its own, especially when paired with simple pinto beans and rice, but it also serves as the perfect companion to a robust bowl of chili or your favorite soup, like this delicious Freddy’s Fry Sauce { Copycat Recipe }.
Ingredients and Quantity for the Perfect Navajo Cornbread
Ingredients and Quantity for the Perfect Navajo Cornbread
Navajo Cornbread requires a handful of simple, accessible ingredients to create its signature savory flavor. To whip up this fantastic dish, which shares the comforting heart of a classic Alexia Sweet Potato Waffle Fries Air Fryer, you will need the following:
- 8 ounces Colby Jack cheese, shredded
- 1 ½ cups plain yellow cornmeal
- ½ cup all-purpose flour
- 1 tbsp baking powder
- 2 tsp salt
- 2 large eggs
- 1 (14-ounce) can creamed corn
- ½ cup sour cream
- 1 cup milk or buttermilk
- ⅓ cup vegetable oil
- 1 jalapeño, finely diced
- 1 bunch green onions, chopped
Essential Utensils for Navajo Cornbread Baking
Navajo Cornbread preparation is straightforward and doesn’t require fancy equipment. You’ll need a large mixing bowl to combine the wet and dry ingredients thoroughly. A whisk or a sturdy spoon is essential for mixing the batter to the right consistency. For baking, a 13×9-inch baking dish works perfectly, but for a more rustic, crusty edge, a 12-inch cast-iron skillet is an excellent choice. Remember to grease your pan well with cooking spray or butter to prevent sticking. Finally, have a good knife and cutting board ready for dicing the jalapeño and chopping the green onions, which are key to the flavor of this Perfect Hibachi Veggies Recipe.
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Navajo Cornbread
- Prep Time: 15 minutes
- Cook Time: 55–70 minutes
- Total Time: 70–85 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist, savory Navajo Cornbread packed with Colby Jack cheese, jalapeños, and green onions—perfect as a main or side dish.
Ingredients
- 8 ounces Colby Jack cheese, shredded
- 1 ½ cups plain yellow cornmeal
- ½ cup all-purpose flour
- 1 tbsp baking powder
- 2 tsp salt
- 2 large eggs
- 1 (14-ounce) can creamed corn
- ½ cup sour cream
- 1 cup milk or buttermilk
- ⅓ cup vegetable oil
- 1 jalapeño, finely diced
- 1 bunch green onions, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish or cast-iron skillet.
- In a bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk eggs, creamed corn, sour cream, milk, and oil.
- Combine wet and dry ingredients until just mixed.
- Fold in jalapeños, green onions, and shredded cheese.
- Pour batter into prepared pan and bake for 55–70 minutes until golden and set.
- Let cool slightly before serving.
Notes
Use buttermilk for a tangier flavor and consider sharp cheddar or a Mexican blend if Colby Jack isn’t available. Canned jalapeños can substitute for fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
How to Prepare a Delicious Navajo Cornbread
Navajo Cornbread is surprisingly simple to make. Start by preheating your oven to 350°F (175°C) and greasing your baking dish. In one bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, and salt. In a separate large bowl, combine the wet ingredients: eggs, creamed corn, sour cream, milk, and oil. Mix them well before stirring in the dry mixture. Gently fold in the chopped jalapeños, green onions, and shredded cheese. Pour the final batter into your prepared pan and bake for 55–70 minutes, until it’s golden brown and firm in the center. Let it rest before serving to allow the flavors to meld, Just like you would with our 30-Minute Creamy Mushroom Pappardelle recipe.
Easy Substitutions and Exchanges for Navajo Cornbread
Navajo Cornbread is wonderfully versatile, and you can easily make substitutions based on what you have on hand. If you don’t have plain cornmeal, you can use a self-rising variety; just remember to reduce the salt and baking powder by half. Buttermilk can be swapped for regular milk to add a tangy flavor. For the cheese, feel free to use sharp cheddar or a Mexican blend instead of Colby Jack. If fresh jalapeños aren’t available, canned or pickled ones work just as well—you can even add a splash of the pickling juice for extra zing. For a different twist, try adding crumbled bacon or sausage, similar to what you might find in a hearty Swiss Chicken Casserole.
What to Serve with Your Savory Navajo Cornbread
Navajo Cornbread is a standout side dish that pairs beautifully with a variety of main courses. It’s the perfect companion for a delicious Chicken Fajita Wrap, as its savory, cheesy flavor complements the rich, spiced chili. It’s also fantastic alongside a simple pot of pinto beans or black-eyed peas for a comforting, soulful meal. For a lighter pairing, serve it with a crisp garden salad or a warm Hibachi Shrimp. No matter what you choose, this cornbread is sure to steal the show.
Conclusion: Your New Go-To Cornbread Recipe
Navajo Cornbread is more than just a side dish; it’s a game-changing recipe that brings a rustic, savory twist to a classic comfort food. Packed with cheese, jalapeños, and creamed corn, it delivers a moist, flavorful bite every time. It’s easy to prepare, pairs wonderfully with countless meals, and is guaranteed to be a hit at any potluck, family dinner, or game day gathering. Once you try this magnificent cornbread, you’ll find yourself making it again and again. It’s simply too good to be a one-time treat.
Frequently Asked Questions on Navajo Cornbread
What did Native Americans call cornbread?
Native American tribes had various names for their corn-based breads depending on the language and specific preparation. For example, the Cherokee called it “selu” corn and made a variety of breads, while the Hopi made “piki,” a thin, paper-like cornbread. The term “cornbread” as we know it today evolved after European contact.
What is the secret to making good cornbread?
The secret to making good, moist cornbread is not to overmix the batter and to include plenty of fat and moisture. Ingredients like buttermilk, sour cream, and creamed corn add moisture and richness, while oil or melted butter creates a tender crumb. Also, preheating your cast-iron skillet before adding the batter helps create a perfect, crispy crust.
What is the difference between northern and southern-style cornbread?
The primary difference lies in sweetness and texture. Southern cornbread is typically savory, made with buttermilk and little to no sugar, resulting in a crumbly, hearty texture. Northern cornbread is sweeter, more cake-like, and often includes sugar, flour, and eggs, which gives it a lighter, more tender consistency.
Where did Mexican cornbread originate?
“Mexican cornbread” is not a traditional Mexican dish but rather a Southwestern American creation. It evolved from classic Southern-style cornbread with the addition of ingredients common in Mexican and Tex-Mex cuisine, such as jalapeños, cheese, corn, and sometimes chili powder or green chiles. Its name reflects its flavor profile rather than its geographical origin.
What enhances the flavor of cornbread?
Many ingredients can enhance the flavor of cornbread. For savory versions, add-ins like shredded cheese (cheddar, Monterey Jack), jalapeños, green onions, bacon, or corn kernels add depth and texture. For a sweeter cornbread, a touch of honey, maple syrup, or extra sugar can amplify its flavor.
What are the 4 ingredients in cornbread?
At its most basic, traditional Southern cornbread can be made with just four primary ingredients: cornmeal, buttermilk, eggs, and a leavening agent like baking soda or powder. These simple components create the foundation for a classic, rustic cornbread. Modern recipes, like this Navajo Cornbread, build upon that base with additional ingredients for more complex flavor and texture.
