Moist Navajo Cornbread Cheese (Printable Recipe)
Moist Navajo cornbread with green chiles and cheese baked golden in cast iron skillet
# Ingredients You'll Need:
→ Dry Ingredients
01 -
1 cup yellow cornmeal
02 -
1 cup all-purpose flour
03 -
1 tablespoon baking powder
04 -
0.5 teaspoon baking soda
05 -
0.5 teaspoon salt
06 -
2 tablespoons sugar (optional)
→ Wet Ingredients
07 -
2 large eggs
08 -
1 cup buttermilk
09 -
0.25 cup vegetable oil or melted butter
→ Add-ins
10 -
1 can (8 oz) creamed corn
11 -
1 can (4 oz) diced green chiles drained
12 -
1 cup shredded cheddar cheese
# Steps to Follow:
01 -
Place cast iron skillet in the oven and preheat to 375°F to ensure even heating and a crisp golden crust. Use baking dish if cast iron is unavailable.
02 -
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until thoroughly combined.
03 -
In a separate bowl, beat eggs, then stir in buttermilk and oil until fully emulsified for even moisture distribution.
04 -
Pour wet mixture into dry ingredients and fold gently using a spatula until no dry spots remain, being careful not to overmix.
05 -
Fold in creamed corn, drained green chiles, and shredded cheddar cheese just until evenly dispersed throughout the batter.
06 -
Pour batter into preheated skillet or prepared dish. Bake for 25 to 30 minutes until golden and a toothpick inserted in the center comes out clean.
07 -
Allow cornbread to cool for at least 10 minutes before slicing to ensure clean edges and better texture.
# Extra Tips:
01 -
Let the cornbread cool before storing to maintain moisture and texture. Reheat gently wrapped in foil at 300°F.
02 -
Using sharp cheddar enhances the savory depth of flavor. For bolder taste, use fresh roasted Hatch chiles if available.