Navajo Cornbread
Created by Linky on April 5, 2025
- Servings: 12
- Prep Time: 15m
- Cook Time: 60m
- Recipe #44415
Ingredients
- 1 1/2 cups cornmeal, yellow, plain
- 1/2 cup flour, all-purpose
- 1 tablespoon baking powder
- 2 teaspoons salt, or to taste!
- 2 eggs
- 14 ounces creamed corn (1 can)
- 1/2 cup sour cream
- 1 cup milk or buttermilk
- 1/3 cup vegetable oil
- 1 jalapeno pepper, seeded and finely diced
- 1 bunch green onions, chopped (about a cup)
- 8 ounces Colby, Jack or Mexican blend cheese, shredded
How to Make
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Step 1: Preheat oven to 350ºF. Grease or spray a 13x9 baking dish or 12-inch cast iron skillet.
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Step 2: Stir together cornmeal, flour, baking powder and salt; set aside.
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Step 3: Combine and mix eggs, creamed corn, sour cream, milk and vegetable oil in a large bowl.
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Step 4: Stir in cornmeal mixture, jalapenos, onions and cheese.
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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.
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Step 6: Let cornbread rest in the pan 15 minutes before serving.
Nutritional Facts
- 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