Try this Navajo Cornbread recipe, or contribute your own.
Suggest a better descriptionPreheat 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.
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Serving Size: 1 (931g) | ||
Recipe Makes: 1 | ||
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Calories: 1157 | ||
Calories from Fat: 698 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.6g | 103 % | |
Saturated Fat 17.7g | 89 % | |
Monounsaturated Fat 40.7g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 77.2mg | 24 % | |
Sodium 647.1mg | 22 % | |
Potassium 1260.2mg | 33 % | |
Total Carbohydrate 83.9g | 25 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 82.2g | ||
Protein 32.7g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1157
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