Navajo Cornbread is a hearty, rustic variation of traditional cornbread—often enriched with ingredients like green chiles, cheese, and sometimes beans or creamed corn. It’s moist, flavorful, and works beautifully as a side to stews, chili, or grilled meats.
🌽 Navajo Cornbread (Savory & Hearty Style)
🍽️ Servings: 9–12 squares
⏱️ Time: 10 mins prep · 35–40 mins bake
🧾 Ingredients:
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tbsp baking powder
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1 tsp salt
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1 cup milk (or buttermilk for richer flavor)
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2 eggs
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¼ cup vegetable oil or melted butter
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1 cup cream-style corn (or canned corn, drained)
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1 cup shredded cheddar cheese
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1 can (4 oz) diced green chiles (mild or hot, your choice)
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Optional: ½ cup cooked beans (like pinto or black beans)
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Optional: 1–2 tbsp chopped green onions
🔪 Instructions:
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Preheat oven to 375°F (190°C). Grease a 9×9-inch or 9×13-inch baking dish (depending on desired thickness).
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In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
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In another bowl, beat eggs, milk, and oil. Stir in cream-style corn, green chiles, and cheese.
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Combine wet and dry ingredients just until mixed. Fold in beans or green onions, if using.
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Pour into prepared baking dish and smooth the top.
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Bake for 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Cool slightly before slicing. Serve warm.
📝 Tips:
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For more heat, add a pinch of cayenne or some chopped jalapeños.
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This pairs wonderfully with Navajo stew, posole, or a smoky chili.
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Leftovers reheat well and make a great base for southwestern breakfast casseroles.
Would you like a sweet version or one made with blue cornmeal?
