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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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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.
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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.