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The Coziest Navajo Cornbread

This easy Navajo Cornbread recipe puts a delightful twist on a classic, packed with creamy corn, a hint of green chiles, and gooey cheddar cheese. It’s incredibly fast to whip up, comes together in a flash, and promises to be a memorable, instant family favorite, perfect alongside chili, soup, or enjoyed on its own.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American, Southern, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp sugar optional
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup vegetable oil or melted butter
  • 1 can creamed corn 8 oz can
  • 1 can diced green chiles mild or hot, drained, 4 oz can
  • 1 cup shredded cheddar cheese

Equipment

  • 9-inch Cast Iron Skillet or Baking Dish
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Step 1: Preheat Your Oven & Prep Your Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch cast iron skillet or your favorite baking dish.
  2. Step 2: Whisk the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and optional sugar until well combined.
  3. Step 3: Whisk the Wet Ingredients: In a separate medium bowl, beat the two large eggs. Add the buttermilk and vegetable oil (or melted butter) and whisk until nicely blended.
  4. Step 4: Combine Gently: Pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula until just combined; a few lumps are fine and preferred to prevent tough cornbread.
  5. Step 5: Fold in the Goodies: Gently fold in the creamed corn, drained diced green chiles, and shredded cheddar cheese, ensuring they are evenly distributed throughout the batter.
  6. Step 6: Transfer to Skillet: Carefully pour the batter into the greased cast iron skillet or baking dish and gently smooth the top with your spatula.
  7. Step 7: Bake to Golden Perfection: Bake in the preheated oven for about 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Step 8: Cool & Serve: Let the cornbread cool in the skillet for about 10 minutes before slicing and serving immediately.

Notes

Easily customize this Navajo Cornbread: if you don't have buttermilk, make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling the rest with regular milk, letting it sit for 5 minutes until curdled. Experiment with other cheeses like Monterey Jack, a Mexican blend, or spicy pepper jack. For a fiery kick, use hot diced green chiles or finely diced fresh jalapeños. For a heartier dish, fold in about ½ cup of crumbled cooked bacon, sausage, or ground beef. If you prefer a sweeter cornbread, increase the sugar to ¼ cup. Remember not to overmix the batter to avoid tough cornbread, and use room temperature ingredients for the best, most consistent texture. A cast iron skillet is recommended for an incredible crispy crust, and you can even pre-heat the greased skillet in the oven for an extra-crispy bottom. For convenience, you can whisk together dry and wet ingredients separately the night before, then combine when ready to bake after allowing wet ingredients to come to room temperature. Store leftovers at room temperature in an airtight container for up to 2 days, in the refrigerator for up to 5 days, or freeze tightly wrapped for up to 2-3 months.