Navajo Cornbread

A rustic, savory cornbread recipe chocked full of jalapeno peppers, jack cheese, creamed corn and green onions.

Two years ago we had a potluck dinner at work for Christmas. As I always do, I skipped right past the bread when I was fixing my plate.

I don’t skip the bread because I’m low-carbing it or because I have a gluten allergy, I skip it because when there are 40’leven amazing, savory dishes and homemade desserts, I ain’t taking up any real estate in my stomach with bread.

I just so happened to be standing in line next to Bubba, one of my coworkers, and he asked me why I wasn’t going to get some of his wife’s cornbread.

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

Not wanting to offend Bubba (or his wife), I snagged a little square of cornbread. When I sat down to eat I obligingly tasted a tiny nibble of the cornbread.

And totally fell in love!

It was this rustic, savory cornbread chocked full of jalapenos and cheese and corn and green onions and it was glorious! It wasn’t even hot anymore because it had been cooked hours, if not days ahead of our feast but it was still magnificent!

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

I, of course, found Bubba and asked him for his wife’s recipe. He said he’d ask but never came through with the recipe. Over the next year I’d ask him again occasionally and all he’d tell me was that she found it online.

Well, hell, Bubba, I need more information than that!

Time passed and I never got the recipe.

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

Then guess what Bubba brought to the potluck again this year?? That’s right! His wife’s glorious cornbread!

I cornered Bubba and asked for the recipe again and again he told me it was from the internet. I made him asked him politely to pull his phone out and call her right now dang it! please call to ask for the source of the recipe.

Thankfully she responded and directed me to the site!

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

I am absolutely IN LOVE with this cornbread! Now, I’ll tell ya, it’s a lot of ingredients and work for one lee-little ol’ pan of cornbread but it really, really is worth it.

You could put bacon in this and call it supper!

This is a cornbread I’ll make for company or special occasions. As a matter of fact, I think I'll make some to go with the chili I'm making for the national championship game tonight!

Here's everything you'll need:

  • yellow cornmeal
  • flour
  • baking powder
  • salt
  • eggs
  • can of creamed corn
  • sour cream
  • milk
  • vegetable oil
  • jalapeno pepper
  • green onions
  • colby jack cheese

I made a few changes to the original recipe. The recipe calls for one cup of creamed corn but I just couldn’t see throwing out the rest of the can so I used it all. Then I decided to use my whole block of cheese instead of just one cup.

The original recipe calls for one tablespoon of salt and though I read the notes and discussion about this on the recipe post that assures readers it isn't a typo, I just couldn’t imagine using a whole tablespoon so I reduced the salt by a third and only used two teaspoons (which still sounds like a lot but it’s not - trust me!).

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

The next time I cook a big pot of chili for a crowd or have people over for a chicken bog or catfish stew, I’ll definitely roll up my sleeves and make a few pans of this cornbread! Or if you're looking for something quick and easy but just as delicious, try my pal Stacey Little's recipe for Jazzed-Up Jiffy Cornbread Muffins!

UPDATE! I added 1/2 cup of plain flour the last two times I made this and have decided I prefer the cornbread made with a little flour! I'm updating the recipe below to include the flour but feel free to make it without (especially if you need the recipe to be gluten free). It's fabulous both ways!

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Yield: 15-18 Servings

Navajo Cornbread

prep time: 10 minscook time: 1 hour and 5 minstotal time: 1 hour and 15 mins


  • 1 1/2 cups plain yellow cornmeal
  • 1/2 cup plain flour
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 2 eggs
  • 1 14-oz can creamed corn
  • 1/2 cup sour cream
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 jalapeno pepper, seeded and finely diced
  • 1 bunch green onions, chopped (about a cup)
  • 8 oz. colby jack cheese, shredded


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

Combine eggs, creamed corn, sour cream, milk and vegetable oil in a large bowl 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.

  • I don’t know for sure if this can be made with self-rising cornmeal since I haven't used it myself but I imagine it can – I would use 2 cups then omit the plain cornmeal and flour and reduce the salt and baking powder by half.
  • This recipe is NOT spicy so long as you properly seed the jalapenos. If you’d like to add some heat, keep all or some of the pepper seeds in the recipe.

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  1. This type cornbread is delicious. I've always called it Mexican cornbread, but whatever name it goes by, it is very, very, very delicious and moist.

  2. This is one of my very favorite things to eat in the WORLD! The recipe I use is almost identical to yours, except it calls for one tablespoon of sugar. I use self-rising white cornmeal and it always turns out good, and SO moist! I love having the leftovers for breakfast. :-)

    1. Hi Lisa! I'm curious for future reference and for others who may have a hard time finding plain cornmeal... when you use self-rising cornmeal, do you add the full amount of salt and baking powder?

    2. I use 2 cups of Self-Rising corm meal (I have used white/yellow/hot-rise/buttermilk/every brand on the shelf) and I do not add any salt or baking powder. There is plenty in the SR cornmeal, cheese, creamed corn and sour cream. I do change my oil out for 2 heaping TBSP of Mayo and change the milk for Buttermilk (even if I use the Buttermilk cornmeal mix) in equal amount.

    3. Sounds like my cornbread recipe !

    4. I use a box of Jiffy mix as a shortcut, works great. Always have it on hand for things like this and Tamale pie.

  3. this is very much like my sister's jalapeño corn bread and yes, it is incredible...she basically doubles her basic cornbread recipe (from scratch) and adds a can of creamed corn AND a can of nibblets, plus the cheese. we use jalapeños from a jar as it is rare to find fresh ones in Venezuela. I like to add about 1 tablespoon of the juice for a little heat. this is one of those recipes that get handed down...thanks for sharing

  4. I do not use the jalapeno's because of grandkids...they do not like them. So I used chopped can chili peppers, they like those. Also use 1/2 c. yellow corn meal. All was great. Will sure make again, when make Chili.

  5. OMG! I made this Saturday and it is so good. I snacked on it all weekend.

  6. Amazing recipe... I used Buttermilk, xsharp cheddar and 3 med lg jalopenos seeds and all Amazingly delicious! Thanks for Sharing.

  7. This sounds wonderful! Will be making it tomorrow to serve with my vegetable soup I started tonight. Thanks!

  8. Mandy, Can all this be mixed together and kept in refrig. and 2 days later baked?
    Thank you.

    1. Hmmmm... I'm no expert (and maybe someone can tell us for sure) but I think it might screw with the leavening... I think the baking powder will start to work then deflate in the fridge that long. But I don't KNOW that for sure.

    2. I believe Mandy is right, the leavening will screw up if everything is mixed together. Here's what I think you can do: put the cheese at the bottom of the mixing bowl you intend to mix everything. Put a layer of plastic wrap on top and add the chopped green onion and jalapeno (to keep the cheese separate as much as possible); Mix all the dry ingredients cornmeal thru salt and keep in a separate baggie and place on top of onion and jalapeno; then the eggs thru oil in another baggie and place in bowl next to the dry ingredients and cover the mixing bowl with plastic wrap (to keep flavors/odors from mixing with the rest of the refrigerator. When ready to bake, mix the separate ingredients together in the bowl and bake as directed.

  9. Mandy what size cast iron for this recipe?

  10. Added some crumpled fried bacon the second time I made this. Original recipe was great. Bacon added some umph.

  11. If you make it in the cast iron do you do it on top of the stove or in the oven

  12. The green onions and cream of corn is a nice touch. Rarely see those in other cornbread recipes.
    I was looking for a touch of sweetness though. How much sugar you figure, I could add to recipe for sweetness?

  13. This is so good. Light, fluffy texture. One of the best recipes in a long while.

  14. I am so excited to taste this. It is in the oven as I write this. I added thinly diced red pepper and sun dried tomatoes for color. Didn’t have milk so used half and half. I am sure it will be soooo good!


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy