If you’re craving something warm and comforting, this Navajo Cornbread is the perfect bake for you! Add a spicy twist to your meal with this incredibly moist, cheesy, and subtly spicy cornbread, loaded with creamed corn, jalapeños, and green onions. It’s a hearty and flavorful side dish that’s perfect for any meal, bringing a touch of Southwestern comfort to your table.
Why I Love This Recipe
This Navajo Cornbread is a true standout, and I absolutely adore it for its unbeatable moistness and incredible flavor profile! What I love most is how the cream-style corn, sour cream, and milk create an exceptionally tender and moist crumb that’s far from dry. The vibrant additions of finely diced jalapeños (which can be adjusted for heat), the subtle bite of green onions, and the gooey melt of Colby Jack cheese infuse every bite with savory, cheesy, and spicy goodness. It’s surprisingly easy to mix up, bakes to a beautiful golden brown, and is the perfect companion to chili, stews, or any hearty comfort food. It truly delivers a delightful kick and a comforting hug in every slice!
Ingredients
Here’s what you’ll need to create this delicious Navajo Cornbread:
- 1 cup cream-style corn
- 2 large eggs
- 1/2 cup sour cream (full-fat recommended)
- 1 cup milk (whole or 2%)
- 1/3 cup canola oil
- 1 1/2 cups yellow cornmeal (medium grind recommended)
- 3 teaspoons baking powder
- 1/4 cup finely diced jalapeños (about 2 medium jalapeños, seeds removed for less heat)
- 1 tablespoon salt (or 1/2 tablespoon if preferred, adjust to taste)
- 1 cup grated Colby Jack cheese
- 1 cup chopped green onions (white and green parts)
Swaps and Notes
- Cream-Style Corn: Essential for the unique moisture and slight sweetness. Do not substitute with corn kernels.
- Sour Cream: Adds moisture, tenderness, and a slight tang. Full-fat sour cream is recommended. Plain Greek yogurt (full-fat) can be used as a substitute.
- Milk: Whole milk or 2% milk works best for richness.
- Canola Oil: Or other neutral oil like vegetable or grapeseed oil. Adds moisture.
- Yellow Cornmeal: Yellow cornmeal gives the characteristic texture and color. Medium grind is ideal.
- Jalapeños: Finely dicing them helps distribute the flavor. Remove seeds and membranes for milder heat. For a completely mild version, use finely diced green bell pepper instead.
- Salt: The recipe gives a range. Start with less and add more to taste, especially if your cornmeal or cheese is salty.
- Colby Jack Cheese: A good melting cheese with mild flavor. Cheddar, Monterey Jack, or a Mexican blend can be substituted.
- Green Onions: Use both the white and green parts for freshness and a mild onion flavor.
Directions
Let’s get this delicious Navajo Cornbread baking!
- Prepare Wet Ingredients: Grab a large mixing bowl. Whisk together the 1 cup cream-style corn, 2 large eggs, 1/2 cup sour cream, 1 cup milk, and 1/3 cup canola oil until everything is nicely blended and smooth.
- Add Baking Powder: Sprinkle the 3 teaspoons baking powder over your wet mixture and give it a good whisk to combine well.
- Fold in Veggies: Gently fold in the 1 cup fluffy chopped green onions and the 1/4 cup finely diced jalapeños, making sure they’re evenly distributed throughout the mixture.
- Add Cheese & Salt: Gently stir in the 1 cup grated Colby Jack cheese and 1 tablespoon salt (or 1/2 tablespoon if preferred). Stir until you can’t see any obvious lumps of cheese.
- Add Cornmeal: Carefully pour in the 1 1/2 cups yellow cornmeal and mix it all together with a wooden spoon or spatula until smooth and uniform. Be careful not to overmix; just mix until no dry streaks of cornmeal remain.
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Lightly spray a 13×9-inch baking pan with non-stick cooking spray.
- Pour & Bake: Pour the delightful mixture evenly into the prepared pan, spreading it out evenly with a spatula. Place in the preheated oven and bake for about 1 hour, or until it’s firm to the touch and beautifully golden brown on top. A toothpick inserted into the center should come out clean.
- Cool & Serve: Remove from the oven and let the cornbread cool for about 10-15 minutes before cutting into squares and serving.
Tips for Success
- Don’t Overmix: This is crucial for tender cornbread. Mix just until combined; a few small lumps are fine.
- Finely Dice Jalapeños: Small pieces ensure even heat distribution. Remove seeds and membranes for milder heat.
- Adjust Salt: The amount of salt in cornbread can vary based on personal preference and how salty your cheese/other ingredients are. Start with 1/2 tablespoon and add more at the end if desired.
- Golden Brown Top: Baking until truly golden brown on top often indicates a well-cooked, flavorful crust.
- Cool Slightly: Allowing the cornbread to cool for 10-15 minutes before cutting helps it set and makes for cleaner slices.
- Cast Iron Skillet (Optional): You can also bake this in a well-greased 10-12 inch cast iron skillet for a crispy crust.
Serving Suggestions and Pairings
This Navajo Cornbread is a fantastic side dish, perfect for complementing hearty meals:
- Chili & Soups: The ultimate companion to a big bowl of chili, beef stew, or any hearty soup.
- BBQ & Grilled Meats: Excellent alongside smoked pork, grilled chicken, or ribs.
- Southern Comfort Food: Pairs beautifully with slow-cooked greens, collards, or pinto beans.
- Taco Night: Serve as a side or a base for a deconstructed taco bowl.
- For other incredibly popular, crowd-pleasing meals, consider our This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit or our This Walking Taco Bar Is My Favorite No-Fuss Way To Feed A Crowd.
Storage and Leftover Tips
This cornbread stays wonderfully moist for several days!
- Room Temperature: Store cooled cornbread, tightly wrapped in plastic wrap or in an airtight container, at room temperature for up to 3-4 days.
- Refrigeration: For longer storage, or in warm climates, refrigerate the cornbread, tightly wrapped, for up to a week.
- Reheating: Reheat individual slices in the microwave for a quick warm-up, or in a toaster oven or conventional oven at 300°F (150°C) for 5-10 minutes to crisp up the edges again.
- Freezing: This cornbread freezes well. Once completely cooled, slice into individual portions. Wrap tightly in plastic wrap, then place in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature or gently warm before serving.
More Recipes You Will Love
If you loved the cheesy, comforting, and easy nature of this cornbread, you’ll definitely want to explore some of our other fantastic, fuss-free savory baking recipes:
- For another easy weeknight shortcut that’s packed with flavor, our This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut is a fun option.
- If you’re a fan of simple, crowd-pleasing sheet pan meals, our These Sheet Pan Quesadillas Are My Favorite Way To Feed A Crowd Fast are a winner.
- And for a classic quick bread that’s moist and flavorful, check out This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
Final Thoughts
This Navajo Cornbread recipe is a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying side dish to your table with ease. It’s perfect for adding a spicy, cheesy kick to any meal, promising a bake full of rich goodness that will make everyone happy!
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite type of cornbread or baked side dish? Share your ideas and feedback in the comments below!
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