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Easy, Cheesy Navajo Cornbread

Comforting, cheesy Navajo Cornbread with a spicy kick, perfect for pairing with chili, barbecue, or a hearty stew. Simple to make and sure to please a crowd.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 9 servings
Course: Side Dish, Snack
Cuisine: American, Native American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Navajo Cornbread
  • 1 cup cream-style corn adds moisture and a touch of sweetness
  • 2 large eggs binds everything together
  • 1/2 cup sour cream gives tender, creamy texture
  • 1 cup milk balances wet ingredients
  • 1/3 cup canola oil keeps moist without overpowering flavors
  • 1 1/2 cups yellow cornmeal classic cornbread crumb
  • 3 tsp baking powder makes cornbread rise
  • 1/4 cup jalapeños finely diced, for gentle kick of heat
  • 1 tbsp salt or 1/2 tablespoon for lighter touch
  • 1 cup Colby Jack cheese grated, melty and gooey
  • 1 cup green onions chopped, adds freshness and mild bite

Equipment

  • 13x9 inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Spatula

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Lightly grease or spray a 13×9-inch baking dish with nonstick spray.
  2. Step 2: In a large bowl, whisk together cream-style corn, eggs, sour cream, milk, and canola oil until smooth and fully combined.
  3. Step 3: Sprinkle baking powder over wet ingredients and whisk again to mix evenly.
  4. Step 4: Fold in diced jalapeños, chopped green onions, and grated cheese until distributed throughout the batter.
  5. Step 5: Add cornmeal and salt, then gently fold everything together just until combined; avoid overmixing for tender cornbread.
  6. Step 6: Pour batter into prepared baking dish and smooth the top with a spatula.
  7. Step 7: Bake for 55–60 minutes until top is golden brown and toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Step 8: Let cool for 10–15 minutes before slicing and serving.

Notes

Make it your own with cheese swaps (sharp cheddar or pepper jack), or add cooked bacon bits or corn kernels. Use Greek yogurt instead of sour cream for a tangier, higher protein option. Store leftovers in an airtight container at room temperature up to 2 days, or freeze for up to 2 months.