Navajo Cornbread: The Spicy, Cheesy Side That Steals the Show
There’s something so satisfying about warm, golden cornbread—but when you stir in jalapeños, green onions, and melty cheese? You take things to a whole new level. This Navajo Cornbread recipe is rich, moist, and packed with bold flavor—a perfect addition to chili night, barbecue spreads, or simply as a comfort-filled snack.
Why I Love This Recipe
This isn’t your basic cornbread. It’s layered with flavor and texture—creamy from the sour cream and creamed corn, spiced with jalapeños, and finished with the savory bite of Colby Jack and scallions. Whether served alongside a hearty main or enjoyed on its own, it brings warmth and just the right amount of kick.
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 finely diced jalapeños
- 1 tablespoon salt (or 1/2 tablespoon if preferred)
- 1 cup grated Colby Jack cheese
- 1 cup chopped green onions
Ingredient Notes and Swaps
- Jalapeños: Adjust the heat by using less, more, or swapping for milder green chiles.
- Cheese: Cheddar, pepper jack, or even mozzarella can work in place of Colby Jack.
- Milk: Any milk will do—dairy-free alternatives work fine too.
- Sour Cream: Greek yogurt makes a great substitute if you’re in a pinch.
How to Make Navajo Cornbread
1. Mix the Wet Ingredients
In a large bowl, whisk together cream-style corn, eggs, sour cream, milk, and oil until smooth.
2. Incorporate the Leavening
Sprinkle in the baking powder and whisk again to combine.
3. Add Flavor Builders
Fold in chopped green onions and jalapeños, making sure they’re evenly spread throughout the mixture.
4. Stir in Cheese and Salt
Add the Colby Jack cheese and salt, stirring gently to combine.
5. Add the Cornmeal
Pour in the yellow cornmeal and mix until the batter is fully blended and no dry spots remain.
6. Bake It Up
Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan with non-stick spray and pour in the batter. Smooth out the top and bake for about 1 hour, or until the top is golden and a toothpick comes out clean.
Tips for Success
- Let it rest a few minutes before slicing so it holds together nicely.
- Don’t overmix the batter once the cornmeal is added—this keeps it light.
- Use gloves when handling fresh jalapeños to avoid skin irritation.
Serving Suggestions
This spicy, cheesy cornbread pairs beautifully with:
- Chili, gumbo, or a hearty stew
- A fresh green salad like A Light Tangy Chicken Salad
- Instant Pot Lasagna for a fun fusion twist
- A cool, refreshing drink like Blueberry Lemonade
It’s also amazing as a snack—just warm it up and enjoy with butter or honey.
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm slices in the oven at 300°F until heated through, or pop them in the microwave for 20–30 seconds. This cornbread also freezes well—wrap individual portions tightly and thaw as needed.
More Recipes You’ll Love
For more comfort foods and party favorites, try:
Final Thoughts
If you’re looking for a bake that’s rich, spicy, and soul-warming, this Navajo Cornbread is it. It’s a comfort dish that delivers on every level—flavor, texture, and crowd-pleasing appeal. Try it once, and it just might become your favorite cornbread recipe ever.
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