Navajo Cornbread
A great addition to any lunch or dinner.
Prep15m
Cook4h
Yield4
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Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/4 cup vegetable oil
- 1 cup canned cream-style corn
- 1 cup shredded cheddar cheese 1 small green bell pepper, diced
- 1 small onion, finely chopped
- 1 small can (4 oz) diced green chiles (optional)
Method
- Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish.
- In a large bowl, mix the cornmeal, flour, baking powder, and salt together.
- In a separate bowl, combine the milk, eggs, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just mixed.
- Gently fold in the cream-style corn, shredded cheese, bell pepper, onion, and green chiles if using.
- Pour the batter into the prepared dish and spread it evenly.
- Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for 10 minutes before slicing and serving.
