If you have been searching for a comforting, flavorful bread with a unique twist, this Navajo Cornbread Recipe is an absolute treasure you will want to add to your kitchen repertoire. Combining the rich texture of classic cornbread with the creamy sweetness of creamed corn and the savory burst of cheddar cheese, this dish brings a taste of Southwestern Native American-inspired cuisine right to your table. It’s moist, cheesy, and when baked to golden perfection, it becomes a hearty side that perfectly complements everything from spicy chili to slow-simmered stews. This Navajo Cornbread Recipe is the kind of recipe that feels like a warm hug in every bite.
Ingredients You’ll Need
As simple as it is essential, the ingredients chosen for this Navajo Cornbread Recipe each play a vital role in building its distinctive taste, texture, and appearance. From the grainy heart of yellow cornmeal to the melty pockets of sharp cheddar cheese, every component enhances the dish in its own special way.
- 1 cup yellow cornmeal: This forms the base and gives the cornbread its signature grainy texture and golden color.
- 1 cup all-purpose flour: Adds structure to the cornbread for a tender crumb.
- 1 tablespoon baking powder: Ensures a nice rise so the bread is light and fluffy.
- ½ teaspoon salt: Balances the sweetness and brings out all the flavors.
- ½ cup granulated sugar (optional): Adds a subtle sweetness, perfect if you want a sweeter cornbread.
- 1 cup milk: Adds moisture and richness to the batter.
- 2 large eggs: Help bind the ingredients and contribute to a tender texture.
- ¼ cup vegetable oil or melted butter: Adds richness and keeps the bread moist.
- 1 cup creamed corn: Infuses the bread with sweet, juicy bursts and enhances moistness.
- 1 cup shredded cheddar cheese: Gives a savory depth and melty creaminess that is utterly addictive.
- ½ cup chopped green onions or mild green chiles (optional): Introduces a gentle kick and freshness that brightens each bite.
How to Make Navajo Cornbread Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 375°F and greasing a 9×9-inch baking dish or a cast iron skillet. This ensures your cornbread will bake evenly and come out with a beautifully crisp crust without sticking to the pan.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and sugar (if using). Mixing the dry ingredients first is crucial to create an even distribution of leavening and flavor throughout your batter.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the milk, eggs, and your choice of vegetable oil or melted butter until smooth. Then stir in the creamed corn, shredded cheddar cheese, and green onions or chiles if you’re using them. Combining these ingredients separately ensures the cheese and corn are well dispersed and the eggs are fully blended.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and gently fold together just until combined—overmixing can lead to dense bread, and you want this Navajo Cornbread Recipe to be light and tender. The batter will be a little lumpy, and that’s exactly how it should be.
Step 5: Bake until Golden
Pour the batter into your prepared baking dish and gently smooth the top with a spatula. Bake for 30 to 35 minutes, or until the cornbread turns golden brown and a toothpick inserted into the center comes out clean. Let it cool slightly before cutting to allow the flavors to set beautifully.
How to Serve Navajo Cornbread Recipe
Garnishes
For an extra special touch, sprinkle chopped fresh cilantro or a dab of softened herb butter on warm slices of the cornbread just before serving. The vibrant herbs add a fresh twist that perfectly complements the rich, cheesy base of this Navajo Cornbread Recipe.
Side Dishes
This cornbread shines alongside smoky chili, spicy stews, or hearty bean dishes, where its moist texture and savory-sweet flavor provide a delicious contrast. It’s also fantastic served with barbecued meats or alongside a fresh green salad for a lighter meal.
Creative Ways to Present
Consider cutting the cornbread into thick squares and using it as a base for Southwestern-inspired mini sandwiches with pulled pork or grilled veggies. Or crumble leftover cornbread over a salad as crunchy, flavorful topping. This Navajo Cornbread Recipe is versatile and lends itself well to creative twists that keep your meals exciting.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, you can store leftover Navajo Cornbread in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Keep it sealed tightly to maintain its moist texture and prevent it from drying out.
Freezing
This cornbread freezes beautifully. Wrap individual slices or the whole pan in plastic wrap and place in a freezer bag for up to three months. This way, you can always have a comforting piece of Navajo Cornbread Recipe ready to warm up whenever you want.
Reheating
For best results, reheat slices in a 350°F oven for about 10 minutes or until warmed through and slightly crisped on the edges. Microwave reheating works too but can make the bread a bit softer, which some may prefer depending on how you like it.
FAQs
Can I make the Navajo Cornbread Recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend of equal measure. This swap keeps the texture close to the original, allowing everyone at the table to enjoy this tasty cornbread.
What can I use instead of creamed corn?
If you don’t have creamed corn, try blending canned whole kernel corn with a little milk or cream until smooth. This homemade version works well and adds the same moist texture and sweet corn flavor.
Is it okay to omit the cheese?
Absolutely! While cheese adds a delicious savory note, the recipe will still be moist and flavorful without it. For a dairy-free alternative, you can even use vegan cheese or nutritional yeast for some cheesy flavor.
How spicy does the bread get with green chiles?
Using mild green chiles adds just a gentle warmth and a fresh kick without overpowering the dish. You can omit them or reduce the quantity if you prefer less spice or substitute with finely chopped green onions for flavor without heat.
Can I add meat to this bread?
Yes, mixing in cooked crumbled sausage or diced ham before baking is a wonderful way to create a heartier, protein-packed Navajo Cornbread Recipe. Just be sure any added meat is fully cooked and drained to avoid excess moisture.
Final Thoughts
This Navajo Cornbread Recipe offers a beautiful balance of sweet, savory, and creamy elements all wrapped up in a tender, golden package that’s sure to become a favorite. Whether you bake it for holiday gatherings or a simple weeknight meal, this cornbread brings a bit of Southwestern warmth and heartfelt tradition right to your kitchen. I can’t wait for you to try it and share your own delicious memories!
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Navajo Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Navajo Cornbread is a moist and flavorful Southwestern-inspired bread that combines the rich texture of creamed corn, sharp cheddar cheese, and subtle heat from green chiles or green onions. This cheesy cornbread is perfect as a side dish alongside stews, chili, or beans and offers a hearty, comforting taste representative of Native American culinary traditions.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar (optional for a sweeter version)
Wet Ingredients
- 1 cup milk
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- 1 cup creamed corn
Add-ins
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions or mild green chiles (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish or cast iron skillet to ensure the cornbread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and sugar if you’re using the sweeter version.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, eggs, and vegetable oil or melted butter until fully blended.
- Add Creamed Corn and Cheese: Stir the creamed corn, shredded cheddar cheese, and optional chopped green onions or mild green chiles into the wet mixture, blending well.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix to maintain a tender cornbread texture.
- Pour and Smooth Batter: Transfer the batter to the prepared baking dish or skillet, spreading it evenly and smoothing the top for uniform baking.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing into squares and serving warm.
Notes
- This moist and cheesy cornbread pairs excellently with hearty dishes like stews, chili, or beans.
- For a heartier version, consider folding in cooked crumbled sausage or diced ham into the batter.
- Navajo-style cornbread is distinct for incorporating creamed corn and cheese, giving it rich flavor and texture beyond traditional cornbread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southwestern, Native American-Inspired
