Moist Navajo cornbread with green chiles and cheddar baked to golden perfection
Moist Navajo cornbread blends creamed corn, green chiles, and cheddar for rich flavor and rustic texture in under 40 minutes
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Cooking tools:
- Cast iron skillet
- Oven
- Baking dish
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Chef's knife
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar (optional)
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil or melted butter
- 1 can (8 oz) creamed corn
- 1 can (4 oz) diced green chiles drained
- 1 cup shredded cheddar cheese
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