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This hearty Navajo cornbread delivers a moist flavorful bite with a Southwestern twist. The tender crumb comes from the blend of cornmeal and buttermilk while the creamed corn and cheddar ensure richness in every slice. It is a comforting and rustic dish perfect alongside chili or enjoyed solo.
My family devours this every time I serve it with chili on Sunday nights. It’s become one of our most requested side dishes all year round.
Ingredients
- Yellow cornmeal: Provides an authentic base with deep corn flavor
- All purpose flour: Gives structure and soft crumb
- Baking powder and soda: Help the cornbread rise evenly
- Salt: Enhances the flavor profile throughout
- Sugar: Optional for subtle sweetness contrast
- Eggs: Bind the mixture for a cohesive texture
- Buttermilk: Keeps it moist and tangy
- Vegetable oil or melted butter: Adds richness
- Creamed corn: Boosts moisture and natural sweetness
- Diced green chiles: Give a gentle Southwestern heat
- Cheddar cheese: Creates gooey melty bites throughout
- Hatch chiles: Use fresh roasted when available for best flavor
Step-by-Step Instructions
- Preheat the Skillet:
- Place a cast iron skillet in the oven and set temperature to 375°F. This helps form the crisp bottom crust that defines great cornbread.
- Mix the Dry Ingredients:
- Whisk together the cornmeal flour baking powder baking soda salt and sugar until evenly distributed. This ensures even texture and rise.
- Combine the Wet Ingredients:
- Beat the eggs in a medium bowl then stir in the buttermilk and oil. Mixing these before adding to the dry helps with uniform moisture.
- Bring the Batter Together:
- Pour the wet mixture into the dry ingredients and fold gently with a spatula. Mix just until no dry flour remains to avoid toughness.
- Fold in the Add-ins:
- Add the creamed corn diced chiles and shredded cheese to the batter. Use just a few strokes to distribute evenly without overmixing.
- Fill and Bake:
- Carefully pour the batter into the hot skillet. If done right you should hear a slight sizzle. Bake for 25 to 30 minutes until golden and cooked through.
- Cool and Slice:
- Let the cornbread rest at least 10 minutes before slicing. This helps maintain its structure and allows the steam to settle.
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Green chiles are the star here and remind me of visiting my grandmother in Arizona. She always said fresh chiles made everything taste better.
Storage Tips
Wrap leftovers in foil and keep at room temperature for up to two days. For longer storage refrigerate and reheat in the oven wrapped in foil to preserve moisture.
Ingredient Substitutions
If you don’t have buttermilk mix regular milk with lemon juice. For a dairy free version use plant based milk and omit cheese or use vegan shreds.
Serving Suggestions
Serve alongside hearty stews or with barbecue. It also makes an excellent breakfast warmed and topped with honey or jam.
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Cultural Note
Traditional Navajo cornbread was often simpler and cooked over open fire. This version brings those roots into modern kitchens with added richness and flavor.
Frequently Asked Questions About Recipes
- → Can I use fresh green chiles instead of canned?
Yes, you can use fresh green chiles. Roast, peel, and dice them before folding into the batter for extra flavor.
- → What can I substitute for buttermilk?
Mix 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk and let it sit for 5 minutes as a substitute.
- → How do I keep the cornbread moist after baking?
Cool completely and store tightly covered. The creamed corn and cheese help it stay moist for several days.
- → Can this cornbread be made gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.
- → Do I have to use a cast iron skillet?
No, but it helps create a crispy crust. A regular baking dish works fine without preheating.