The jalapeno peppers in this Navajo Cornbread recipe make it deliciously spicy. The creamed corn makes it, well, creamy. It’s an excellent complement for chili, bean soups, or stews.

Ingredients

1 ½ C. plain yellow cornmeal

½ C. plain flour

1 Tbs. baking powder

2 tsp.  salt

2 eggs

1 14 oz Can of creamed corn

½ C.  Sour cream

1 C. milk

1/3 C. vegetable oil

1 seeded and finely chopped Jalapeno pepper

1 C. chopped green onions

8 oz. shredded Colby jack cheese

The jalapeno peppers in this Navajo Cornbread recipe make it deliciously spicy. The creamed corn makes it, well, creamy. It’s an excellent complement for chili, bean soups, or stews.

Ingredients

1 ½ C. plain yellow cornmeal

½ C. plain flour

1 Tbs. baking powder

2 tsp.  salt

2 eggs

1 14 oz Can of creamed corn

½ C.  Sour cream

1 C. milk

1/3 C. vegetable oil

1 seeded and finely chopped Jalapeno pepper

1 C. chopped green onions

8 oz. shredded Colby jack cheese

Instructions

Preheat the oven to 350 degrees. Combine cornmeal, flour, baking powder, and salt; stir the mixture and set aside.

Mix well with eggs, creamed corn, sour cream, milk, and vegetable oil in a large bowl. Stir in cornmeal mixture, jalapenos, onions, and cheese.

Grease a 13×9 baking dish or cast-iron skillet with olive oil. Pour cornbread mixture into it, 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 for 15 minutes before serving.