Hearty Navajo Cornbread with Chiles (Print Version)

# 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:

01 - Preheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish.
02 - In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
03 - In a separate bowl, beat eggs, then whisk in buttermilk and oil or melted butter.
04 - Stir the wet ingredients into the dry ingredients until just combined.
05 - Fold in the creamed corn, green chiles, and shredded cheddar cheese.
06 - Pour the batter into the prepared skillet or dish and smooth the top.
07 - Bake for 25–30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
08 - Let cool slightly before slicing and serving.

# Notes:

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

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