Description
Navajo Cornbread is a hearty, savory quick bread enriched with a blend of cornmeal, flour, and vibrant additions like green chiles, cheese, and creamed corn. It’s moist, flavorful, and perfect as a side for chili, soups, or Southwestern meals.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar (optional)
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1 (15 oz) can creamed corn
- 1/2 cup shredded cheddar cheese
- 1 (4 oz) can diced green chiles, drained
- 2 tablespoons vegetable oil or melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish or cast iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar if using.
- In another bowl, mix eggs, milk, sour cream, creamed corn, and oil or melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Fold in shredded cheese and green chiles.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Use jalapeños instead of green chiles for a spicier kick.
- Can be made ahead and reheated—wrap tightly to keep moist.
- Great with honey butter or served alongside chili or stew.
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 4g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: navajo cornbread, southwestern cornbread, green chile cornbread, creamed corn bread, savory cornbread