Prep time: 10 mins | Cook time: 1 hr 5 mins | Total time: 1 hr 15 mins | Yield: 15-18 servings
I was sceptical at first because I am not in truth a huge fan of cornbread but once I tasted this, my mind was blown! This Navajo Cornbread is super easy and quick to prep, the ingredients are mostly pantry staple, and I can easily make this a little spicy by simply not seeding the pepper. No need for any fancy ingredients or extras.
INGREDIENTS
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1 1/2 c. plain yellow cornmeal
1/2 c. plain flour
1 tbsp baking powder
2 tsp salt
2 Eggs
1 14-ounces can creamed corn
1/2 c. sour cream
1 c. milk
1/3 c. vegetable oil
1 jalapeno pepper, seeded and finely diced
1 bunch green onions, chopped (about 1 c.)
8 ounces Colby Jack cheese, shredded
How to make Navajo Cornbread
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a mixing bowl, place the cornmeal, flour, baking powder, and salt. Mix well and set aside.
Step 3: In a large bowl, whisk the eggs, creamed corn, sour cream, milk, and vegetable oil. Add in the cornmeal mixture, jalapenos, onions, and cheese. Mix well until everything is well combined.
Step 4: Using cooking spray, grease a 13 x 9-inch baking dish or cast-iron skillet. If you’d like, you can bacon grease the pan. Then, pour in the cornbread mixture, place in the preheated oven, and bake for about 1 hour and 5 minutes until golden brown and the centre is set.
Step 5: Remove from the oven when done and allow the cornbread to rest for at least 15 minutes in the pan, then serve. Enjoy!
Notes:
I have not tried making this with self-rising cornmeal but I imagine that it’ll work. Use 2 cups of self-rising cornmeal, skip the plain cornmeal and flour and decrease the salt and baking powder by half.
Seeding the jalapenos makes this recipe not spicy but if you prefer some heat, simply keep the pepper seeds.
Ingredients
- 1 1/2 c. plain yellow cornmeal
- 1/2 c. plain flour
- 1 tbsp baking powder
- 2 tsp salt
- 2 Eggs
- 1 14-ounces can creamed corn
- 1/2 c. sour cream
- 1 c. milk
- 1/3 c. vegetable oil
- 1 jalapeno pepper, seeded and finely diced
- 1 bunch green onions, chopped (about 1 c.)
- 8 ounces Colby Jack cheese, shredded
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a mixing bowl, place the cornmeal, flour, baking powder, and salt. Mix well and set aside.
Step 3: In a large bowl, whisk the eggs, creamed corn, sour cream, milk, and vegetable oil. Add in the cornmeal mixture, jalapenos, onions, and cheese. Mix well until everything is well combined.
Step 4: Using cooking spray, grease a 13 x 9-inch baking dish or cast-iron skillet. If you’d like, you can bacon grease the pan. Then, pour in the cornbread mixture, place in the preheated oven, and bake for about 1 hour and 5 minutes until golden brown and the centre is set.
Step 5: Remove from the oven when done and allow the cornbread to rest for at least 15 minutes in the pan, then serve. Enjoy!
Notes
I have not tried making this with self-rising cornmeal but I imagine that it’ll work. Use 2 cups of self-rising cornmeal, skip the plain cornmeal and flour and decrease the salt and baking powder by half. Seeding the jalapenos makes this recipe not spicy but if you prefer some heat, simply keep the pepper seeds.
