Short Description

Navajo Cornbread is a hearty, savory dish that combines the sweetness of cream-style corn with the heat of jalapeños and the richness of Colby Jack cheese. This cornbread is moist and flavorful, making it a perfect accompaniment to soups, stews, or as a standalone snack.

Why You’ll Love This Recipe

Rich Flavor Profile: The combination of cream-style corn, jalapeños, and Colby Jack cheese creates a unique and satisfying taste.
Moist and Tender Texture: Sour cream and milk ensure the cornbread remains moist and tender.
Versatile Side Dish: Pairs well with a variety of main courses, from chili to grilled meats.
Easy to Prepare: Simple ingredients and straightforward steps make this recipe accessible to all skill levels.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup cream-style corn
2 eggs
1/2 cup sour cream
1 cup milk
1/3 cup canola oil
1 1/2 cups yellow cornmeal
3 teaspoons baking powder
1/4 cup jalapeños, finely diced
1 tablespoon salt (or 1/2 tablespoon if preferred)
1 cup grated Colby Jack cheese
1 cup green onions, chopped

Directions

Preheat Oven: Set your oven to 350°F (175°C) and grease a 13×9-inch baking dish.
Combine Wet Ingredients: In a mixing bowl, combine the cream-style corn, eggs, sour cream, milk, and canola oil.
Add Baking Powder: Sprinkle in the baking powder and whisk the mixture until it becomes uniform.
Incorporate Vegetables and Cheese: Fold in the chopped green onions and finely diced jalapeños, stirring well. Add in the grated Colby Jack cheese along with the salt, blending thoroughly.
Add Cornmeal: Gradually mix in the cornmeal until the batter is smooth and cohesive.
Bake: Transfer the mixture to your prepared pan, using a spatula to even it out. Bake for approximately 1 hour, or until the top is firm and golden brown.
Cool and Serve: Allow the cornbread to cool for at least 15 minutes before slicing and serving.

Servings and Timing

Servings: 12
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Spicy Kick: Retain some jalapeño seeds or add a pinch of cayenne pepper for added heat.
Cheese Options: Substitute Colby Jack with cheddar, Monterey Jack, or a Mexican cheese blend.
Herb Infusion: Incorporate fresh herbs like cilantro or parsley for added freshness.
Meaty Addition: Add cooked and crumbled bacon or sausage for a heartier version.

Storage/Reheating

Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating: To reheat, wrap slices in aluminum foil and warm in a 350°F (175°C) oven for 10-15 minutes. Alternatively, microwave individual slices for 20-30 seconds.

FAQs

Can I use fresh corn instead of cream-style corn?

Yes, you can use fresh corn kernels. However, the texture and moisture content will differ, potentially resulting in a drier cornbread.

Is it necessary to use Colby Jack cheese?

No, you can substitute with other cheeses like cheddar or Monterey Jack based on your preference.

Navajo Cornbread

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Author: Olivia
Total Time: 1 hour 15 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Navajo Cornbread is a rich, moist, and flavorful take on traditional cornbread, made with cream-style corn, Colby Jack cheese, jalapeños, and green onions. A perfect side for chili, soups, or Southwestern meals, this cheesy, slightly spicy bread brings comfort and bold flavor to your table. Keywords: Navajo cornbread recipe, cheesy jalapeño cornbread, moist cornbread with cream corn, Southwestern cornbread, green onion cornbread.

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease a 13×9-inch baking dish.
Mix Wet Ingredients: In a large bowl, combine cream-style corn, eggs, sour cream, milk, and canola oil.
Incorporate Leavening: Add baking powder and whisk until evenly blended.
Add Vegetables and Cheese: Fold in jalapeños, green onions, and grated Colby Jack cheese. Season with salt.
Add Cornmeal: Gradually stir in cornmeal until batter is cohesive and smooth.
Bake: Pour into prepared baking dish and smooth the top with a spatula.
Cook: Bake for about 1 hour, or until golden brown and firm to the touch.
Cool: Let cool for 10–15 minutes before slicing and serving.

Notes

For a milder flavor, reduce jalapeños or substitute with green bell pepper.
Excellent served warm with butter, honey, or alongside a hearty stew.
Can be made ahead and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread, Side Dish
Method: Baking
Cuisine: American