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Navajo Cornbread 🌽🧀🌶️: Cheesy, Spicy & Zero Guesswork (Plus Pro Tips for Monetization!)


 

Step 1: Prep the Batter

  1. Preheat oven to 400°F (200°C) .
  2. In a bowl, mix dry ingredients (cornmeal, flour, baking powder/soda, sugar).
  3. Stir in wet ingredients (milk, egg, oil) until just combined (avoid overmixing!).

Step 2: Add Cheesy Heat

  1. Fold in cheddar cheese and diced chilies.
  2. Pour batter into a greased 9-inch cast-iron skillet (for crispy edges).

Step 3: Bake to Golden Perfection

  1. Bake for 20–25 minutes until golden and a toothpick comes out clean.
  2. Let cool slightly before slicing.

Step 4: Serve & Monetize

  1. Drizzle with honey or top with sour cream.
  2. Pair with chili, stew, or a cold glass of milk for a classic combo.

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Variations to Elevate Your Cornbread

  1. Gluten-Free : Replace flour with ½ cup cornstarch and ensure baking powder is GF-certified.
  2. Vegan : Use plant-based milk, flax egg, and vegan cheese for a dairy-free version.
  3. Low-Carb Hack : Substitute cornmeal with 1½ cups almond flour and use low-carb cheese.
  4. Gourmet Twist : Add 1 tbsp smoked paprika or ½ tsp cumin for deep Southwestern flavor.

Storage & Meal Prep Tips

  • Refrigerate : Store leftovers in an airtight container for up to 5 days (reheat in oven for crispiness).
  • Freeze : Freeze slices in parchment-lined layers for 3 months . Thaw and reheat at 350°F (175°C) .
  • Grab-and-Go Hack : Double the batch and portion into snack bags with chili packets for instant meals.

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FAQs: Answering Your Top Questions

Q: Can I use other cheeses?
A: Yes! Try pepper jack, Monterey Jack, or vegan cheese for similar meltiness.

Q: How to prevent dryness?
A: Avoid overbaking—remove from oven as soon as a toothpick comes out clean.

Q: Can I make this ahead of time?
A: Absolutely! Refrigerate or freeze for instant meals.

Q: What if I don’t have a cast-iron skillet?
A: Use a 9x9-inch baking dish—texture will be softer but still delicious.


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