Navajo Cornbread
Recipe: #44415
April 05, 2025
Categories: Side Dishes, Corn, Peppers, Southwest Oven Bake, Buttermilk, more
"Savory cornbread that goes well with chili or alongside some beans as a meatless meal! Use your own judgement if 2 tsp. of salt seems too salty!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (147 g)
- Calories 284
- Total Fat - 16.2 g
- Saturated Fat - 5.3 g
- Cholesterol - 166.8 mg
- Sodium - 972.1 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 2.2 g
- Sugars - 2 g
- Protein - 14.2 g
- Calcium - 374.4 mg
- Iron - 2.2 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350ºF. Grease or spray a 13x9 baking dish or 12-inch cast iron skillet.
Step 2
Stir together cornmeal, flour, baking powder and salt; set aside.
Step 3
Combine and mix eggs, creamed corn, sour cream, milk and vegetable oil in a large bowl.
Step 4
Stir in cornmeal mixture, jalapenos, onions and cheese.
Step 5
Pour batter into greased pan then bake at 350 degrees for 55-70 minutes or until golden brown and firm in center. Check cast iron after 55 min.
Step 6
Let cornbread rest in the pan 15 minutes before serving.
Tips
No special items needed.
0 Reviews
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