There’s something magical about the smell of cornbread baking in the oven—warm, buttery, and just a little sweet. Navajo Cornbread, with its rich flavor and hearty ingredients, brings comfort to your kitchen and soul. Imagine pulling a hot skillet from the oven on a chilly evening or serving this golden beauty at a summer barbecue alongside grilled meats and fresh salads. It’s a dish that effortlessly bridges seasons and cultures.
Inspired by Southwestern flavors and Native American traditions, Navajo Cornbread adds vibrant character to a beloved staple. With the addition of creamed corn, green chiles, and cheddar cheese, this isn’t your average side dish—it’s a star in its own right. Whether you’re new to baking or a seasoned home cook, this recipe will inspire you to bring bold, rustic flavor to your table.
🌽 What is Navajo Cornbread?
Navajo Cornbread is a flavorful, hearty variation of traditional cornbread, often associated with the culinary traditions of the Navajo Nation and the broader American Southwest. While classic cornbread tends to be simple and lightly sweetened, Navajo Cornbread embraces savory additions like:
- Creamed corn for a moist texture and sweet corn flavor
- Green chiles for a subtle heat and regional flair
- Cheddar cheese for richness and depth
It’s usually baked in a cast iron skillet, giving it a crispy golden crust that’s absolutely irresistible. Think of it as cornbread with a Southwestern soul—perfect for soaking up stews, serving alongside chili, or eating all on its own.
🧾 Ingredients You’ll Need
Let’s break down exactly what goes into this easy and flavor-packed recipe.
Dry Ingredients:
- 1 cup yellow cornmeal – The foundation of any good cornbread.
- 1 cup all-purpose flour – Balances texture and gives the bread structure.
- 1 tablespoon baking powder – Provides lift for a light, fluffy crumb.
- 1/2 teaspoon baking soda – Works with buttermilk for even more rise.
- 1/2 teaspoon salt – Enhances all the other flavors.
- 2 tablespoons sugar (optional) – Adds a hint of sweetness, if you like.
Wet Ingredients:
- 2 large eggs – For binding and moisture.
- 1 cup buttermilk – Adds a rich tang and keeps the bread tender.
- 1/4 cup vegetable oil or melted butter – Choose based on flavor preference.
Add-Ins:
- 1 (8 oz) can creamed corn – Adds natural sweetness and moisture.
- 1 (4 oz) can diced green chiles (drained) – Choose mild or hot depending on your spice tolerance.
- 1 cup shredded cheddar cheese – Melts into gooey pockets of flavor.
🍳 How to Make Navajo Cornbread (Step-by-Step)
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 8 | Calories: ~285 kcal per serving
Follow these simple steps and you’ll have a beautiful skillet of golden, cheesy Navajo Cornbread in no time.
Step 1: Preheat and Prepare Your Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch cast iron skillet or baking dish with oil or non-stick spray. A cast iron skillet is ideal because it creates a deliciously crisp edge.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Cornmeal
- Flour
- Baking powder
- Baking soda
- Salt
- Sugar (if using)
This dry base will form the backbone of your cornbread.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the eggs, then whisk in:
- Buttermilk
- Oil or melted butter
Make sure everything is well combined before moving on.
Step 4: Combine Wet and Dry
Slowly stir the wet mixture into the dry ingredients until just combined. Don’t overmix—doing so can make the cornbread tough instead of tender.
Step 5: Fold in the Good Stuff
Add in the creamed corn, green chiles, and shredded cheddar cheese. Gently fold until evenly distributed throughout the batter.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared skillet and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Let the cornbread cool for about 10 minutes before slicing. Serve warm with a pat of butter, a drizzle of honey, or your favorite soup.
🧡 Why You’ll Love This Cornbread
There are so many reasons to make this recipe your new go-to:
- Hearty and Filling: Thanks to the corn, cheese, and eggs.
- Bold Flavor: Chiles and cheddar take this from bland to grand.
- Easy to Make: No fancy tools or techniques required.
- Versatile: Great with chili, BBQ, or as a stand-alone snack.
- Crowd Pleaser: Always a hit at potlucks, dinners, and gatherings.
🌶️ Variations and Customizations
Want to make it your own? Try one of these fun twists:
Add Protein:
Toss in cooked bacon, crumbled sausage, or even shredded rotisserie chicken for a heartier bake.
Change the Cheese:
Pepper Jack, Monterey Jack, or a Mexican blend can add new flavor dimensions.
Make it Spicier:
Use hot green chiles, add a pinch of cayenne pepper, or fold in chopped jalapeños.
Go Gluten-Free:
Use a 1:1 gluten-free flour blend in place of all-purpose flour.
🍽️ What to Serve with Navajo Cornbread
Wondering how to round out your meal? Navajo Cornbread is incredibly versatile. Here are a few pairing ideas:
- Chili or Stew: Especially good with beef chili, vegetarian chili, or a Southwestern stew.
- Grilled Meats: BBQ ribs, pulled pork, or grilled chicken.
- Soups: Try it with tomato soup, butternut squash soup, or chicken tortilla soup.
- Southwestern Salads: A corn and black bean salad or simple avocado-tomato mix pairs perfectly.
👩🍳 Tips for Perfect Cornbread Every Time
- Don’t overmix the batter. Mix just until combined to avoid a dense texture.
- Use room temperature ingredients for better consistency.
- Don’t skip preheating the oven and pan—it helps achieve a crisp, golden crust.
- Test with a toothpick. If it comes out clean or with a few moist crumbs, it’s done.
- Let it rest before slicing. This helps the flavors settle and the texture firm up.
📦 Storing & Reheating
Navajo Cornbread stores well and reheats beautifully!
To Store:
- Let it cool completely.
- Wrap tightly in foil or plastic wrap.
- Store at room temperature for 1–2 days, or refrigerate for up to 5 days.
To Reheat:
- Oven: Wrap in foil and warm at 300°F for 10–15 minutes.
- Microwave: Heat individual slices for 20–30 seconds.
To Freeze:
- Wrap in foil, then place in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw overnight in the fridge and reheat as above.
📝 Final Thoughts
Navajo Cornbread is more than just a side dish—it’s a heartfelt expression of warmth, heritage, and flavor. It’s perfect for everyday meals, weekend gatherings, or just when you need something simple and satisfying.
Whether you’re making it for the first time or the fiftieth, the combination of savory cheese, sweet corn, and gentle heat from the chiles will keep you coming back. Bake a batch, break bread, and share the joy.