Moist Navajo Cornbread with Cheese

Featured in Fresh-Baked Comfort.

This hearty Navajo cornbread delivers a moist, flavorful bite with a Southwestern flair. Made with yellow cornmeal, creamed corn, diced green chiles, and shredded cheddar cheese, it’s rich and satisfying. Buttermilk and a touch of sugar enhance the tender texture, while the green chiles add mild spice. Baked to golden perfection in a cast iron skillet, its rustic charm pairs well with chili, soups, or stands alone as a snack or side dish. Easy to prep and ready in just 40 minutes, this dish is a must-try for cornbread enthusiasts.

Fatiha
Updated on Wed, 02 Jul 2025 17:26:15 GMT
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A stack of three cakes with green toppings. | zestplate.com

This authentic Navajo cornbread brings the spirit of Southwestern cuisine right to your table with its perfect balance of sweetness, heat, and savory elements. The addition of green chiles and cheddar creates a moist, flavorful bread that pairs beautifully with everything from chili to barbecue.

I first made this cornbread for a potluck with friends from New Mexico, and it disappeared faster than any other dish on the table. Now my family requests it weekly, especially alongside our Sunday night chili.

Ingredients

  • Yellow cornmeal: Provides the authentic texture and flavor foundation
  • All purpose flour: Helps create the perfect crumb structure
  • Baking powder and soda: Ensure a beautiful rise
  • Buttermilk: Adds tanginess and helps create moisture
  • Creamed corn: Brings natural sweetness and moisture throughout
  • Green chiles: Offer that distinctive Southwestern heat
  • Cheddar cheese: Creates delicious melty pockets throughout
  • Sugar: Optional but brings balance to the savory elements

How To Make Navajo Cornbread

Prepare Your Pan:
Place your cast iron skillet in the oven while it preheats to 375°F. A preheated skillet creates that beautiful crispy bottom crust that makes cornbread special. If you don't have cast iron, a regular baking dish works well too, just skip the preheating step.
Mix Dry Ingredients:
Thoroughly whisk the cornmeal, flour, leavening agents, salt, and sugar in a large bowl. The sugar is truly optional. Traditional Navajo cornbread tends to be less sweet, but adding it creates a nice contrast with the chiles.
Combine Wet Ingredients:
Beat your eggs first before adding the buttermilk and oil. This creates an emulsion that helps distribute moisture evenly through the batter. Real buttermilk makes a difference, but if you don't have it, add 1 tablespoon of lemon juice to regular milk and let it sit for 5 minutes.
Fold With Care:
When combining wet and dry ingredients, use a gentle hand. Overmixing develops gluten and makes cornbread tough. Stir just until no dry spots remain, then fold in your corn, chiles, and cheese with just a few strokes.
Create Texture:
Pour the batter into your hot skillet or prepared baking dish. The batter should sizzle slightly if using a preheated cast iron pan. This immediate heat creates that beautiful crust.
Bake To Perfection:
Bake until golden brown and a toothpick comes out clean from the center. The edges should pull away slightly from the pan. Let it cool for at least 10 minutes before cutting for clean slices.
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A wooden bowl with a stack of corn cakes. | zestplate.com

The green chiles are truly the secret star of this recipe. My grandmother from Arizona taught me that the variety of chile makes all the difference. When I can find them, I use freshly roasted Hatch chiles from New Mexico instead of canned for an even more authentic flavor.

Authentic Variations

While this recipe has been adapted for modern kitchens, traditional Navajo cornbread was often cooked in hot ashes or on hot stones. It typically contained fewer ingredients, mainly cornmeal, water, and salt. My version incorporates influences from across the Southwest while maintaining the spirit of the original.

Storage Tips

This cornbread stays remarkably moist thanks to the creamed corn and cheese. Store it covered at room temperature for up to two days, or refrigerate for up to a week. To reheat, wrap slices in foil and warm in a 300°F oven for about 10 minutes, or microwave briefly.

Serving Suggestions

Navajo cornbread shines alongside hearty soups and stews, particularly those with Southwestern flavors. Try it with green chile stew, pinto beans, or beef chili. For breakfast, warm a slice and drizzle with honey. You can also use it as the base for an incredible cornbread stuffing during the holidays.

A stack of corn cakes on a plate. Pin it
A stack of corn cakes on a plate. | zestplate.com

Frequently Asked Questions

→ Can I use fresh green chiles instead of canned?

Yes, you can use fresh green chiles. Roast, peel, and dice them before adding to the batter for a fresh flavor.

→ What’s the best substitute for buttermilk?

If you don't have buttermilk, you can substitute with 1 cup of regular milk mixed with 1 tablespoon of lemon juice or vinegar.

→ Can this cornbread be made gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cornbread.

→ How can I make the cornbread spicier?

To add heat, use hot diced green chiles or stir in diced jalapeños or a pinch of cayenne pepper.

→ What other cheeses can I use besides cheddar?

Try Monterey Jack, pepper jack, or a Mexican blend for a different flavor profile.

→ How can I store leftovers?

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Hearty Navajo Cornbread with Chiles

Southwestern-inspired moist cornbread with green chiles and cheddar cheese for bold flavor.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Fatiha

Category: Breads & Muffins

Difficulty: Easy

Cuisine: Southwestern

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Dry Ingredients

01 1 cup yellow cornmeal
02 1 cup all-purpose flour
03 1 tablespoon baking powder
04 1/2 teaspoon baking soda
05 1/2 teaspoon salt
06 2 tablespoons sugar (optional)

→ Wet Ingredients

07 2 large eggs
08 1 cup buttermilk
09 1/4 cup vegetable oil or melted butter

→ Add-ins

10 1 (8 oz) can creamed corn
11 1 (4 oz) can diced green chiles, mild or hot, drained
12 1 cup shredded cheddar cheese

Instructions

Step 01

Preheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish.

Step 02

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).

Step 03

In a separate bowl, beat eggs, then whisk in buttermilk and oil or melted butter.

Step 04

Stir the wet ingredients into the dry ingredients until just combined.

Step 05

Fold in the creamed corn, green chiles, and shredded cheddar cheese.

Step 06

Pour the batter into the prepared skillet or dish and smooth the top.

Step 07

Bake for 25–30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

Step 08

Let cool slightly before slicing and serving.

Notes

  1. Ensure the green chiles are well-drained to avoid excess moisture in the batter.

Tools You'll Need

  • 9-inch cast iron skillet or baking dish
  • Large mixing bowl
  • Whisk
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (buttermilk, cheese, creamed corn).
  • Contains eggs.
  • Contains gluten (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~