Navajo Cornbread

4.6 ★★★★★ | Navajo Cornbread! A rustic, savory cornbread recipe chocked full of jalapeno peppers, jack cheese, creamed corn and green onions.  #bread #recipes #easy #dessert

Navajo Cornbread! A rustic, savory cornbread recipe chocked full of jalapeno peppers, jack cheese, creamed corn and green onions.  #bread #recipes #easy #dessert


Navajo Cornbread , .


Navajo Cornbread! A rustic, savory cornbread recipe chocked full of jalapeno peppers, jack cheese, creamed corn and green onions. #bread #recipes #easy #dessert

Total Time: 75 Minutes, Servings: 15-18 Servings

Ingredients :
  • 1 1/2 CUPS PLAIN YELLOW CORNMEAL
  • 1/2 cup plain flour
  • 1 teaspoons salt
  • 2 eggs
  • 1 14-oz can creamed corn
  • 1/2 cup sour cream
  • 1 cup milk
  • 1/3 cup vegerable oil
  • 1 jalapeno pepper, seeded and finely diced
  • 1 bunch green onions, choped (about a cup)
  • 8 oz. colby jack cehese, shredded

Instructions :
  • preheat oven to 350 degrees. Combine cornmeal, floue, baking powder and salt then stir to combine; set aside
  • combine eggs, creamed corn, sour cream, milk and vegerable oil in a largebowl then mix well. Stir in cornmeal mixture, jalapenos, onions and cheese.
  • grease a 13x9 baking dish or cast iron skillet with cooking spray (or bacon grease if you have it!). Pour cornbread mixture into greased pan then bake at 350 degrees for 1 hour and 5 minutes or until golden brown and set in the center. Let cornbread rest in the pan 15 minutes before serving.

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