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.

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!

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