Description
Navajo Cornbread is a soft, flavorful bread with a touch of heat, perfect for serving alongside soups or chili.
Ingredients
Scale
- 1 cup cream-style corn
- 2 eggs
- 1/2 cup sour cream
- 1 cup milk
- 1/3 cup canola oil
- 1 1/2 cups yellow cornmeal
- 3 teaspoons baking powder
- 1/4 cup finely diced jalapeños
- 1 tablespoon salt (or 1/2 tbsp if preferred)
- 1 cup grated Colby Jack cheese
- 1 cup chopped green onions
Instructions
- In a large bowl, mix the cream-style corn, eggs, sour cream, milk, and canola oil until smooth.
- Sprinkle in the baking powder and whisk until well blended.
- Add the green onions and jalapeños, stirring them through.
- Stir in the cheese and salt until evenly mixed.
- Add the cornmeal and mix everything until fully combined.
- Spray a 13×9-inch baking pan with non-stick cooking spray.
- Pour the batter into the pan and spread it out evenly.
- Bake at 350°F until the top is golden and the center is set.
Notes
- Soft, flavorful, and just the right touch of heat.
- Perfect alongside soups or chili.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Native American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg