Navajo Cornbread With Cheddar

Navajo cornbread is that perfect cozy bake you turn to when you need comforting warmth on your table. This recipe blends tender crumb, savory vegetables, and golden cheese with a gentle southwestern kick. It brings together crowd-pleasing flavors that work beautifully for weeknight meals or as a showstopper side for gatherings.

I first made this when I wanted something a little more festive than classic cornbread on taco night. My family went back for seconds and even enjoyed the leftovers for breakfast the next day.

Ingredients

• Yellow cornmeal: Stone ground brings out superior corn flavor and heartiness
• All-purpose flour: Unbleached gives just enough structure without heaviness
• Baking powder: Aluminum free delivers just the right rise without off taste
• Kosher salt: Highlights all the sweet and savory notes in the dish
• Whole milk: Recommended makes the crumb richer and gives a classic tenderness
• Large eggs: At room temperature ensure an even rise and fluffy texture
• Vegetable oil: Keeps the crumb moist and tender rather than dry
• Cream-style corn: Check labels for dairy or sugar adds sweetness and visible corn kernels to the mix
• Sharp cheddar cheese: Brings a salty zestiness and melts beautifully throughout
• Green bell pepper: For crunch and color pick one that feels firm and glossy
• Onion: Finely chopped for savory background notes look for onions with papery skin and no soft spots
• Diced green chiles: Optional but a classic touch for gentle heat and Southwestern flavor

Instructions

Preparation:

Preheat the oven to 400 degrees Fahrenheit for a perfectly caramelized crust. If you use a glass dish, reduce to 375 so the edges do not darken too much. Grease your baking dish or skillet thoroughly for easy release and golden edges. For extra authenticity and that signature sizzle, preheat a cast iron skillet.

Prepare the Vegetables:

Chop green bell pepper and onion into small, even pieces. For best results, sauté them quickly in a bit of oil just until softened. This rounds out their flavor and makes the final bake less watery. Drain green chiles well if you are adding them so the cornbread stays airy.

Mix the Dry Ingredients:

Combine cornmeal, flour, baking powder, and salt in a large bowl. Whisk until it all looks even and free of streaks. This step prevents lumps and gives an even rise.

Combine the Wet Ingredients:

Crack the eggs and beat them until just frothy. Whisk in the milk and oil until the liquids are smoothly blended. Add the cream-style corn gently with a spatula so you still see bits of kernels throughout.

Create the Batter:

Pour wet mixture into the dry. Use a wooden spoon or spatula to stir gently and only until just combined. Some lumps are normal. Add the cheese, vegetables, and chiles with a few turns of your spatula so everything is nicely distributed but not overmixed.

Bake to Perfection:

Pour the batter into your prepared dish or skillet. With a hot cast iron pan, you should hear a little hiss once the batter lands. Spread it to the edges for an even bake. Bake until golden brown on top and just set in the center. Use a toothpick to check—a few crumbs are fine but no wet batter. Let it cool for ten minutes before slicing.

Finishing Touches:

Let the cornbread settle so slices come out clean and hold together. Serve warm and enjoy the cheese stretches and pockets of sweet corn and tender peppers.

What makes this cornbread recipe stand out for me is the use of sharp cheddar cheese. The way it melts right into the crumb gives every bite a perfect mix of gooey and savory. My family always fights over the corners with the crispiest cheese edges.

Storage tips

Store cooled cornbread tightly covered on the counter for up to two days. For longer keeping slice and wrap pieces in plastic then stash in the fridge for up to five days. To rewarm just set slices in the oven at 300 degrees until heated enough.

Ingredient substitutions

If you need dairy free try unsweetened almond milk and use your favorite dairy free cheese. Swapping the cheddar for pepper jack gives a little heat or try Monterey Jack for a milder taste. Frozen corn can work in place of cream-style just add a tablespoon of extra milk.

Serving suggestions

This cornbread is perfect with soups chili or stews where you want to soak up every bit of broth. Serve it with honey or a pat of softened butter right out of the oven or pair it with eggs for a filling breakfast.

Cultural and historical context

Navajo cornbread draws on native culinary tradition where corn has long been a staple. The addition of chilies and peppers is rooted in Southwestern flavor. Baking in cast iron echoes the way bread was cooked over fire in early kitchens.

Seasonal adaptations

Add roasted red peppers or scallions for a spring variation. Try frozen roasted corn in winter for extra sweetness. In summer use any local pepper or sweet corn for garden freshness.

Success Stories

Friends have used this cornbread for potlucks and report there are never leftovers. One reader made it gluten free using a one to one flour blend and said it was still moist and delicious. The first time my kids made it solo they said it felt like a real achievement—especially when the whole kitchen smelled like cheese and corn.

Freezer meal conversion

Let the cornbread cool completely. Wrap squares individually in foil and place in a freezer bag. Thaw overnight in the fridge or reheat straight from frozen in a low oven. Stays fresh up to two months.

Warm Navajo cornbread disappears fast at my house so double the batch if you want leftovers. It is always a festive, comforting favorite you will want to make again and again.

Recipe FAQs

→ What makes Navajo cornbread unique?

Navajo cornbread features cream-style corn and cheddar cheese for moistness and richness, with bright flavors from sautéed vegetables.

→ Can I use a cast iron skillet?

Yes, preheating a cast iron skillet creates a sizzling crust and traditional texture; adjust bake time slightly for faster results.

→ Is cream-style corn necessary?

Cream-style corn adds sweetness and moisture, but you may substitute with whole corn and a splash of milk in a pinch.

→ How can I add spice to this cornbread?

Include diced green chiles for subtle heat, or add a pinch of cayenne or finely diced jalapeños to the batter.

→ Can this cornbread be made dairy-free?

Use dairy-free milk, skip the cheese or use a plant-based alternative to adapt for dairy sensitivities without losing texture.