The easiest Navajo Cornbread

Looking for the perfect addition to your next brunch spread? This Navajo Cornbread is a rustic, savory delight that’s packed with flavor and a little bit of a kick! Imagine a golden-brown cornbread, studded with jalapenos, gooey cheese, sweet creamed corn, and fresh green onions. Trust me, this isn’t your grandma’s plain old cornbread, it’s a total game-changer!

Why You’ll Love This Navajo Cornbread

• Savory and Delicious, The combination of sweet corn, spicy jalapenos, and cheesy goodness is simply irresistible.
• Easy to Make, This recipe is straightforward and simple, perfect for a weeknight dinner or a weekend potluck.
• Versatile, It’s a fantastic side dish for chili, soups, BBQ, or even just enjoyed on its own with a pat of butter.

Ingredients

• Yellow Cornmeal, The base of our cornbread, providing that classic texture and flavor.
• Plain Flour, Helps to bind the ingredients and create a tender crumb.
• Baking Powder, Gives the cornbread its light and airy rise.
• Salt, Enhances all the other flavors and balances the sweetness of the corn.
• Eggs, Adds richness and helps to bind the ingredients together.
• Creamed Corn, Adds moisture and a touch of sweetness to the cornbread.
• Sour Cream, Contributes to the cornbread’s moistness and adds a subtle tang.
• Milk or Buttermilk, Provides moisture and helps to activate the baking powder. Buttermilk will give it a slightly tangier flavor.
• Vegetable Oil, Adds moisture and richness to the cornbread.
• Jalapeno Pepper, Adds a touch of heat and a burst of flavor. Remember to seed it if you don’t want it too spicy!
• Green Onions, Adds a fresh, oniony flavor and a pop of color.
• Colby Jack Cheese, Melts beautifully and adds a creamy, cheesy flavor.

Note: The full ingredient list with measurements is in the recipe card below!

How to Make Navajo Cornbread

1. Prep: Preheat oven and grease your baking dish.
2. Combine: Mix dry ingredients, then wet ingredients separately.
3. Mix: Combine wet and dry, then add jalapenos, onions, and cheese.
4. Bake: Pour into the dish and bake until golden brown.
5. Rest: Let it rest before serving.

Pro Tips for Making the Navajo Cornbread

• Don’t Overmix, Overmixing can result in a tough cornbread. Mix until just combined.
• Spice It Up, If you like a little more heat, leave some of the seeds in the jalapeno pepper.
• Use a Cast Iron Skillet, If you have one, a cast iron skillet will give the cornbread a crispy crust.

How to Serve

This Navajo Cornbread is fantastic served warm with:

• Chili, A classic pairing!
• Soups and Stews, Adds a hearty and flavorful side.
• BBQ, Perfect with ribs, pulled pork, or grilled chicken.
• Butter or Honey, Simply delicious on its own with a pat of butter or a drizzle of honey.

Make Ahead and Storage

Storing Leftovers

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing

Wrap the cornbread tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat the cornbread in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave individual slices for a quick reheat.

FAQs

1. Can I use self-rising cornmeal?

I haven’t tested it with self-rising cornmeal, but if you want to try, use 2 cups of self-rising cornmeal and omit the plain flour, reducing the salt and baking powder by half.

2. Can I make this without jalapenos?

Absolutely! If you’re not a fan of spice, simply omit the jalapenos. You can add other vegetables like diced bell peppers or corn kernels for extra flavor and texture.

3. Can I use a different type of cheese?

Yes! Feel free to experiment with other cheeses like cheddar, Monterey Jack, or pepper jack for a spicier kick.

4. Is this cornbread spicy?

This recipe is not very spicy as long as you remove the seeds from the jalapenos. If you want to add more heat, leave some or all of the seeds in the pepper.

Cornbread has a rich history in Native American cuisine, where corn was a staple crop. Variations of cornbread have been enjoyed for centuries, with each region and culture adding its own unique twist. This Navajo Cornbread recipe is inspired by those traditions, incorporating Southwestern flavors like jalapenos and cheese for a delicious and modern take on a classic dish.

So there you have it, a delicious and easy Navajo Cornbread recipe that’s sure to be a hit! Don’t forget to Keep This Recipe with you for future baking adventures!