Name: Navajo Cornbread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup yellow cornmeal (dry); 1 cup all-purpose flour (dry); 1 tablespoon baking powder (fresh); 1/2 teaspoon salt; 1 cup milk (room temperature); 2 large eggs (beaten); 1/4 cup vegetable oil; 1 cup canned cream-style corn (undrained); 1 cup shredded cheddar cheese; 1 small green bell pepper (diced); 1 small onion (finely chopped); 1 can diced green chiles (4 oz, drained (optional))

Jump to Recipe

Creamy, cheesy, and delightfully comforting, this Navajo Cornbread is the kind of dish that makes people ask for seconds. It combines tender cornmeal crumb with pockets of sweet cream-style corn and melty cheddar, finished with a touch of green pepper and onion for a little sparkle. Fun fact: some versions trace their roots to simple, resourceful homestyle kitchens where canned corn and pantry staples turned into a beloved side or main. This recipe stands out because it’s simple, quick to prepare, and endlessly family-friendly.

If you like easy casseroles or skillet cornbreads on this blog, you’ll find this version just as satisfying but creamier and more indulgent. It’s perfect for weeknights, potlucks, or a hearty accompaniment to soups and chilis. Ready to bake something cozy and crowd-pleasing? Let’s get cooking.

What is Navajo Cornbread?

What’s in a name? Why “Navajo” Cornbread — is it an ancient family secret, or just a catchy way to describe a hearty corn casserole? Think comfort-food meets pantry magic: cornmeal-based bread with cream-style corn and cheese folded in. Sounds irresistible, right? Maybe it was dubbed that because it’s plainspoken and straightforward — the kind of dish that proves “the way to a man’s heart is through his stomach.” Whether the name is historical or playful folklore, this recipe is a great excuse to gather around the table. Try it and see if it becomes the name everyone in your house calls it.

Why You’ll Love This

This Navajo Cornbread is irresistible for three big reasons.

Creamy, cheesy texture that melts in your mouth. The cream-style corn and cheddar create a rich, moist interior that elevates ordinary cornbread into a comforting casserole.
Cost-saving and pantry-friendly. Most ingredients are inexpensive staples — cornmeal, flour, canned corn, and cheese — making this an affordable way to feed a family or stretch a weeknight meal.
Versatile flavor profile. Mild bell pepper and onion add a fresh bite, while canned green chiles (optional) bring a gentle heat. Top it with extra cheese, sour cream, or a drizzle of hot sauce for extra personality.

If you enjoy other savory bakes on this blog, this recipe offers a creamier twist and a quicker finish. Make it tonight — family-approved and wallet-friendly.

How to Make:

Quick Overview

This casserole is easy, satisfying, and perfect when you want a quick side or a simple main. Preparation is straightforward: mix dry ingredients, whisk wet ingredients separately, combine, fold in the creamy and savory add-ins, then bake until golden. You’ll get a moist interior with a lightly crisp top, and the cheese adds savory richness.

Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: about 45 minutes

Ingredients

1 cup yellow cornmeal, dry
1 cup all-purpose flour, dry
1 tablespoon baking powder, fresh
1/2 teaspoon salt
1 cup milk, room temperature
2 eggs, beaten
1/4 cup vegetable oil
1 cup canned cream-style corn, undrained
1 cup shredded cheddar cheese
1 small green bell pepper, diced
1 small onion, finely chopped
1 small can (4 oz) diced green chiles, drained (optional)

Directions

Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with cooking spray or a light coating of oil and set aside.
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until evenly combined. This ensures even rise and texture.
In a separate bowl, combine the milk, eggs, and vegetable oil. Whisk until smooth and well blended. Room-temperature milk and eggs mix more easily.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined — don’t overmix or the cornbread can be dense. A few small lumps are fine.
Fold in the cream-style corn (do not drain), shredded cheddar cheese, diced green bell pepper, finely chopped onion, and the drained diced green chiles if using. Mix gently so the add-ins are evenly distributed.
Pour the batter into the prepared 8×8-inch baking dish and spread it out evenly with a spatula. Smooth the top so it bakes uniformly.
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Oven temperatures vary, so check at 30 minutes.
Remove from oven and let cool for 10 minutes before slicing and serving. This resting time helps the cornbread set for cleaner slices.

Navajo Cornbread

What to Serve With

Serve this Navajo Cornbread alongside any of the following to build a well-rounded meal:

Hearty chili or beef stew for a classic pairing
A fresh mixed greens salad with vinaigrette to balance richness
Barbecue pulled pork or roasted chicken for a comfort-food spread
Black bean and corn salad for a Tex-Mex twist
A cold glass of iced tea, lemonade, or a light beer for casual dining

Top Tips for Perfecting

For a quicker prep, shred the cheese in advance and keep vegetables pre-chopped.
If you prefer a crisper top, place the dish on the top rack for the last 3–5 minutes of baking, watching closely to avoid burning.
Swap half-and-half for the milk for a richer result, or use non-dairy milk for a dairy-free option (note texture changes).
Use sharp cheddar for more pronounced flavor; mild cheddar will be subtler.
Avoid overmixing after adding wet and dry ingredients — that keeps the cornbread tender.
If your cornmeal is coarse, give it a short pulse in a blender for a finer texture before measuring.

Storing and Reheating Tips

Refrigeration: Store leftover slices in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap cooled slices tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat single slices in a toaster oven at 350°F (175°C) for 8–10 minutes, or microwave for 30–60 seconds until warmed through. To restore a bit of crispness, finish in a hot skillet for 1 minute per side.

FAQs

Is Navajo Cornbread the same as traditional cornbread?
Not exactly. Traditional cornbread is often crumbly and dry, while Navajo Cornbread includes cream-style corn and cheese, making it moister and casserole-like.

Can I make this gluten-free?
Yes. Substitute gluten-free all-purpose flour (1:1) and ensure your baking powder is gluten-free. Texture may vary slightly.

Can I make this ahead of time?
You can prepare the batter and refrigerate it for up to 24 hours before baking. Stir gently before pouring into the dish and proceed with baking as directed.

Can I omit the green chiles?
Absolutely. The chiles are optional. Omitting them will make the dish milder; you can add a pinch of smoked paprika or chili powder for subtle warmth instead.

How do I know when it’s done baking?
The top should be golden brown and a toothpick inserted in the center should come out clean or with a few moist crumbs. If it’s wet or batter-like, bake a few more minutes and check again.

Conclusion

This Navajo Cornbread is a delicious, practical, and comforting recipe worth adding to your regular rotation. It’s easy to prepare, uses budget-friendly ingredients, and delivers a creamy, cheesy result that’s sure to please family and guests. If you enjoyed learning about this version, you might like to compare variations and origins on these recipe pages: NAVAJO CORNBREAD – Little Magnolia Kitchen and Navajo Cornbread – South Your Mouth. Give it a try tonight and share the warm leftovers with someone special.