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.

Ingredients

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 tbsp if preferred)
1 cup grated Colby Jack cheese
1 cup green onions, chopped

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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