Mexican Cornbread for 13×9 Pan
Navajo cornbread is a moist and fluffy twist on traditional cornbread that pairs well with many dishes, making it perfect for gatherings or cozy family dinners.
Ingredients
Dry Ingredients
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 cup sour cream
- 2 large eggs
- 1/2 cup vegetable oil
Mix-ins
- 1 cup shredded cheese (cheddar or your choice)
- 1 can creamed corn (15 oz)
- 1-2 jalapeños, diced (optional for heat)
- 1/2 cup chopped green onions (optional for flavor)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the cornmeal, flour, baking powder, and salt together.
- In another bowl, whisk together the milk, sour cream, eggs, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cheese, creamed corn, jalapeños, and green onions.
- Grease the 13×9 pan and pour the batter into it.
Baking
- Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before cutting into squares.
Notes
Serve warm from the oven, plain or with butter. Pairs great with chili, soups, or barbecues. Top with salsa or sour cream for extra flavor. Store leftovers in an airtight container in the fridge for 3-4 days; freeze for up to 3 months. For extra moisture, add more sour cream. Adjust sweetness by adding sugar, or texture by mixing in cooked bacon or corn kernels. Adjust heat with jalapeños.