🌽 Navajo Cornbread with Cheese & Green Chiles
A soft, hearty cornbread with a Southwestern twist — cheesy, moist, and just a little spicy!
🧾 Ingredients:
🔹️ 1 cup yellow cornmeal
🔹️ 1 cup all-purpose flour
🔹️ 1 tbsp baking powder
🔹️ ½ tsp baking soda
🔹️ ½ tsp salt
🔹️ 2 tbsp sugar (optional)
🔹️ 2 large eggs
🔹️ 1 cup buttermilk
🔹️ ¼ cup vegetable oil or melted butter
🔹️ 1 (8 oz) can creamed corn
🔹️ 1 (4 oz) can diced green chiles (drained)
🔹️ 1 cup shredded cheddar cheese
🔄 Directions:
▶️ Step 1:
👉 Preheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish.
▶️ Step 2:
👉 In a large bowl, whisk together:
◾️ Cornmeal
◾️ Flour
◾️ Baking powder
◾️ Baking soda
◾️ Salt
◾️ Sugar (if using)
▶️ Step 3:
👉 In a separate bowl, beat the eggs, then mix in:
◾️ Buttermilk
◾️ Oil or melted butter
▶️ Step 4:
👉 Add the wet ingredients to the dry and stir until just combined.
▶️ Step 5:
👉 Gently fold in:
◾️ Creamed corn
◾️ Diced green chiles
◾️ Shredded cheddar cheese
▶️ Step 6:
👉 Pour the batter into the prepared skillet and smooth the top.
▶️ Step 7:
👉 Bake for 25–30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
▶️ Step 8:
👉 Let it cool slightly, slice, and enjoy warm!
💡 3 Pro Tips:
✅ Preheat your skillet in the oven for an extra crispy bottom.
✅ Don’t overmix the batter — stir until just combined.
✅ Add a spoon of honey to the mix for a sweet-savory contrast.
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