Navajo Cornbread Cheddar Bake (Print Version)
Tender Navajo-style cornbread loaded with cheddar, bell peppers, and sweet corn; golden and moist every time.
# Ingredients:
→ Dry Ingredients
01 -
1 cup yellow stone-ground cornmeal
02 -
1 cup unbleached all-purpose flour
03 -
1 tablespoon aluminum-free baking powder
04 -
1/2 teaspoon kosher salt
→ Wet Ingredients
05 -
1 cup whole milk
06 -
2 large eggs, room temperature
07 -
1/4 cup vegetable oil
08 -
1 cup canned cream-style corn
→ Cheese and Vegetables
09 -
1 cup shredded sharp cheddar cheese
10 -
1 small green bell pepper, diced (about 1/2 cup)
11 -
1 small onion, finely chopped (about 1/2 cup)
12 -
1 can (4 oz) diced green chiles, drained (optional)
# Steps:
01 -
Preheat oven to 400°F (200°C), or 375°F if using a glass dish. Grease a 9x9-inch square baking pan or a 10-inch cast iron skillet. For a traditional method, preheat the cast iron skillet in the oven while preheating.
02 -
Dice the green bell pepper and onion into 1/4-inch pieces for even cooking. Optionally, sauté bell pepper and onion in 1 teaspoon of oil for 2 to 3 minutes until just softened and allow to cool. Thoroughly drain the green chiles to prevent excess moisture.
03 -
In a large mixing bowl, whisk together cornmeal, flour, baking powder, and kosher salt until fully combined and uniform.
04 -
In a separate bowl, beat eggs until frothy and light. Add milk and vegetable oil, whisking until the mixture is fully blended. Fold in canned cream-style corn gently with a rubber spatula, retaining some texture.
05 -
Pour wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula just until there are no dry streaks—about 10 to 15 strokes. Batter will be somewhat lumpy. Fold in shredded cheddar, bell pepper, onion, and green chiles with a few gentle strokes.
06 -
Transfer the batter to the prepared baking dish or hot skillet, spreading evenly. Bake for 25 to 30 minutes, or until top is golden brown and a toothpick in the center comes out mostly clean with a few moist crumbs. If using a preheated cast iron skillet, begin checking at 23 minutes.
07 -
Let cornbread cool in the pan for 10 minutes. Slice into squares or wedges and serve warm, ensuring visible layers of vegetables and melted cheese in each portion.
# Notes:
01 -
For enhanced flavor and texture, sautéing vegetables before adding to the batter reduces excess moisture and intensifies sweetness.