Cheesy Navajo Cornbread
This savory, cheesy, and subtly spicy cornbread, packed with flavor from creamed corn, green chiles, and cheddar, is easy to whip up and a true crowd-pleaser, perfect for any meal.
Equipment
- 9-inch Cast Iron Skillet
- Baking dish
- Large mixing bowl
- Medium Mixing Bowl
- Whisk
- Spatula
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar optional
- 2 large eggs
- 1 cup buttermilk If you don't have it, make your own by adding a tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- ¼ cup vegetable oil or melted butter
- 1 8 oz can creamed corn
- 1 4 oz can diced green chiles mild or hot, drained
- 1 cup shredded cheddar cheese
Instructions
- Step 1: Get Prepped: Preheat your oven to a cozy 375°F (190°C). Then, grab your trusty 9-inch cast iron skillet or a baking dish of similar size and give it a good, light grease. This ensures our cornbread pops right out when it’s done.
- Step 2: Whisk the Dry Goodies: In a big, comfy bowl, whisk together your cornmeal, flour, baking powder, baking soda, salt, and that optional sugar. You want them all playing nicely together, so make sure they’re well combined.
- Step 3: Mix the Wet Wonders: In a separate, medium-sized bowl, beat your eggs until they're nice and fluffy. Then, pour in the buttermilk and your chosen fat – vegetable oil or melted butter – and mix 'em up well.
- Step 4: Combine Gently: Now, pour that lovely wet mixture into your dry ingredients. Here’s a pro tip: stir gently with a spoon or spatula until just combined. A few lumps are totally okay! Overmixing is the enemy of tender cornbread, so resist the urge to keep stirring.
- Step 5: Fold in the Flavor Bombs: Gently fold in your creamed corn, those drained diced green chiles, and that glorious shredded cheddar cheese. Make sure they’re evenly distributed throughout the batter, so every bite is packed with goodness.
- Step 6: Into the Pan: Pour your beautiful batter into the greased cast iron skillet or baking dish. Take a moment to smooth the top with your spatula, just to make it look pretty.
- Step 7: Bake to Golden Perfection: Slide that skillet into your preheated oven and let it bake for about 25–30 minutes. You’ll know it’s ready when the top is a beautiful golden brown and a toothpick inserted into the center comes out clean.
- Step 8: Cool Down (a Little!): Let the cornbread cool in the skillet for about 10 minutes before you slice into it. This helps it set up perfectly and keeps it from crumbling. Then, serve it warm and enjoy!
Notes
This versatile cornbread can be customized by adding cayenne pepper, diced jalapeños, various cheeses (like Monterey Jack or Colby), cooked bacon, sausage, ground beef, or sautéed diced onions/bell peppers. If you don't have creamed corn, you can use drained whole kernel corn by pulsing half in a food processor or increasing buttermilk/oil. Crucially, avoid overmixing the batter for tender cornbread; lumps are fine. Ensure eggs and buttermilk are at room temperature for better texture. A cast iron skillet provides a crispier crust. Test for doneness with a toothpick. You can prepare dry and wet ingredients ahead of time (separately) and combine just before baking. Store tightly covered at room temperature for up to 2 days, in the refrigerator for up to 5 days, or wrapped tightly in the freezer for up to 3 months. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes for best results.