Navajo Cornbread
Creamy, cheesy, and delightfully comforting, this Navajo Cornbread is a dish that makes people ask for seconds. It's perfect for weeknights, potlucks, or as a hearty accompaniment to soups and chilis.
Servings: 8 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal dry
- 1 cup all-purpose flour dry
- 1 tablespoon baking powder fresh
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk room temperature
- 2 large eggs beaten
- 1/4 cup vegetable oil
Add-ins
- 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)
Instructions
- 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.
- In a separate bowl, combine the milk, eggs, and vegetable oil. Whisk until smooth and well blended.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined.
- Fold in the cream-style corn, shredded cheddar cheese, diced green bell pepper, finely chopped onion, and the drained diced green chiles if using.
- Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
- 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.
- Remove from oven and let cool for 10 minutes before slicing and serving.
Notes
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.