This savory, moist Navajo Cornbread is loaded with flavor from cream-style corn, jalapeños, green onions, and gooey Colby Jack cheese. A perfect side for chili, soups, or any Southwestern-inspired meal, it strikes a balance between comfort and spice
Equipment
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– Large mixing bowl
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– Whisk
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– Measuring cups and spoons
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– 13×9-inch baking pan
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– Spatula or spoon for mixing
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– Oven
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 reduce to 1/2 tbsp if preferred
- – 1 cup grated Colby Jack cheese
- – 1 cup green onions chopped
Instructions
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In a large bowl, mix together the cream-style corn, eggs, sour cream, milk, and canola oil.
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Sprinkle the baking powder over the top, then whisk until well combined.
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Add in the chopped green onions and diced jalapeños, mixing them through.
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Stir in the grated cheese and salt until evenly distributed.
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Pour in the cornmeal and mix until everything is fully combined.
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Spray a 13×9-inch pan with non-stick cooking spray.
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Pour the mixture into the prepared pan and spread it evenly.
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Bake at 350°F (175°C) for about 1 hour, or until firm and golden brown.
Notes
– You can substitute Colby Jack with cheddar or pepper jack for a different flavor profile. – Adjust the amount of jalapeños to your heat preference. – Let the cornbread rest for 10–15 minutes before slicing for best texture. – Freezes well—wrap slices in foil and store in a freezer bag.