Cornbread is a beloved staple across many American kitchens, but when you want something more than your typical sweet skillet cornbread, this Navajo Cornbread brings bold flavors and hearty texture that set it apart. It’s moist, savory, and perfectly spiced—thanks to a flavorful base of cream-style corn, sour cream, and chopped jalapeños, plus a generous dose of melty Colby Jack cheese.

Traditionally inspired yet entirely its own, this cornbread is ideal for pairing with chili, stews, grilled meats, or as a flavorful addition to any Southwestern-style meal. Whether you serve it freshly baked from the oven or reheat slices throughout the week, it holds up beautifully and tastes just as delicious the next day.

What Makes Navajo Cornbread Special?

Unlike typical cornbread that leans sweet and crumbly, Navajo Cornbread is savory, moist, and hearty. The cream-style corn adds a soft texture and subtle sweetness, while the sour cream and milk ensure richness and moisture in every bite. Diced jalapeños bring in a gentle heat that’s balanced by the sharp, creamy richness of Colby Jack cheese. Chopped green onions give it a fresh bite that lifts the entire dish.

It’s the kind of bread you make once—and then never go back to the boxed mix again.

Ingredients Breakdown

Let’s take a closer look at the ingredients that give this cornbread its character:

Cream-Style Corn (1 cup) – Adds moisture and slight sweetness without overpowering. It also helps give the cornbread a pudding-like interior.
Eggs (2 large) – Essential for structure and binding, especially in a rich batter like this.
Sour Cream (1/2 cup) – Contributes fat and acidity, keeping the crumb moist and tender.
Milk (1 cup) – Thins the batter and helps with even baking. Whole milk is best, but 2% works too.
Canola Oil (1/3 cup) – Neutral in flavor, this adds moisture and richness without weighing the bread down.
Yellow Cornmeal (1 1/2 cups) – The heart of cornbread, this gives texture and a pleasant grit. Yellow cornmeal also contributes a richer flavor than white.
Baking Powder (3 teaspoons) – Provides lift and keeps the crumb light despite the moisture-heavy batter.
Jalapeños (1/4 cup, finely diced) – Brings a subtle spice. Remove seeds for mild heat, or leave them for a spicier version.
Salt (1 tablespoon or 1/2 tablespoon for a lighter touch) – Balances the sweetness and intensifies the savory elements.
Colby Jack Cheese (1 cup, grated) – Melts beautifully and adds a creamy bite. You can sub with cheddar or pepper jack for variation.
Green Onions (1 cup, chopped) – Adds freshness and mild sharpness that contrasts with the rich, cheesy base.

Step 1: Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Lightly grease or spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the cream-style corn, eggs, sour cream, milk, and canola oil. Whisk until smooth and fully incorporated. This mixture will be loose, rich, and golden in color.

Step 3: Add the Leavening
Sprinkle the baking powder over the wet mixture and whisk again. Ensure it’s evenly distributed—this step is crucial for a uniform rise.

Step 4: Add the Vegetables and Cheese
Stir in the finely chopped jalapeños, green onions, and grated cheese. Stir until evenly mixed throughout. This will give the cornbread tons of flavor in every bite.

Step 5: Add the Cornmeal and Salt
Finally, add the cornmeal and salt to the bowl. Mix gently with a spoon or spatula just until everything is fully combined. The batter should be thick, creamy, and speckled with color from the peppers and onions.

Step 6: Pour and Bake
Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Rest Before Slicing
Let the cornbread cool for at least 10–15 minutes before cutting. This helps it firm up and allows for cleaner slices.

Expert Tips for Perfect Cornbread

For extra crispy edges, preheat the pan in the oven with a tablespoon of oil, then pour in the batter.
Want more spice? Add a pinch of cayenne or swap jalapeños for serrano peppers.
Don’t skip the sour cream—it makes a noticeable difference in tenderness and flavor.
Use freshly grated cheese for better melt and texture. Bagged shredded cheese has anti-caking agents that can affect consistency.
Let the batter rest for 5 minutes before baking if you want a fluffier, more cohesive texture.

Serving Ideas

This cornbread is hearty enough to stand on its own, but it truly shines when served with:

Beef or turkey chili
Southwest chicken soup
Grilled barbecue ribs or pulled pork
Black bean or lentil stew
Fried eggs and hot sauce for breakfast

Drizzle with a bit of honey butter if you want a sweet-savory twist.

Storage & Freezing

To store: Keep leftover cornbread covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in a toaster oven or warm skillet.

To freeze: Let the cornbread cool completely, then wrap individual slices in foil or parchment and store in a freezer bag. Keeps for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Final Thoughts

This Navajo Cornbread is the kind of recipe that gets passed around the dinner table, requested again and again, and remembered long after the meal ends. It’s rich with flavor, deeply satisfying, and flexible enough to complement any meal from chili night to Sunday brunch.

Whether you’re hosting guests or just want a cozy side dish with personality, this cornbread delivers rustic charm with a gourmet twist. Make it once, and it may just become your signature recipe.

Navajo Cornbread

This savory, moist Navajo Cornbread is loaded with flavor from cream-style corn, jalapeños, green onions, and gooey Colby Jack cheese. A perfect side for chili, soups, or any Southwestern-inspired meal, it strikes a balance between comfort and spice

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Equipment

– Large mixing bowl
– Whisk
– Measuring cups and spoons
– 13×9-inch baking pan
– Spatula or spoon for mixing
– Oven

Ingredients

– 1 cup cream-style corn
– 2 eggs
– 1/2 cup sour cream
– 1 cup milk
– 1/3 cup canola oil
– 1 1/2 cups yellow cornmeal
– 3 teaspoons baking powder
– 1/4 cup jalapeños finely diced
– 1 tablespoon salt or reduce to 1/2 tbsp if preferred
– 1 cup grated Colby Jack cheese
– 1 cup green onions chopped

Instructions

In a large bowl, mix together the cream-style corn, eggs, sour cream, milk, and canola oil.
Sprinkle the baking powder over the top, then whisk until well combined.
Add in the chopped green onions and diced jalapeños, mixing them through.
Stir in the grated cheese and salt until evenly distributed.
Pour in the cornmeal and mix until everything is fully combined.
Spray a 13×9-inch pan with non-stick cooking spray.
Pour the mixture into the prepared pan and spread it evenly.
Bake at 350°F (175°C) for about 1 hour, or until firm and golden brown.

Notes

– You can substitute Colby Jack with cheddar or pepper jack for a different flavor profile.
– Adjust the amount of jalapeños to your heat preference.
– Let the cornbread rest for 10–15 minutes before slicing for best texture.
– Freezes well—wrap slices in foil and store in a freezer bag.