Hearty and Moist Navajo Cornbread with Green Chiles and Cheese for a Southwestern Twist
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 (8 oz) can creamed corn
1 (4 oz) can diced green chiles (mild or hot, drained)
1 cup shredded cheddar cheese
Directions:
Preheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).In a separate bowl, beat eggs, then whisk in buttermilk and oil or melted butter.Stir the wet ingredients into the dry ingredients until just combined.
Fold in the creamed corn, green chiles, and shredded cheddar cheese.
Pour the batter into the prepared skillet or dish and smooth the top.
Bake for 25–30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Let cool slightly before slicing and serving.
Prep Time: 10 minutes | Bake Time: 30 minutes | Total Time: 40 minutes
Kcal: 285 kcal | Servings: 8