Description
Discover how to make authentic Navajo Cornbread, a delicious and traditional Native American bread with a moist texture and rich corn flavor. This recipe combines cornmeal, flour, and creamed corn to create a versatile side dish perfect for stews, chili, or enjoying on its own with a touch of honey or jam.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons sugar (optional, for a slightly sweet version)
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- ½ cup melted butter or lard
- 1 cup canned creamed corn or cooked fresh corn kernels
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast iron skillet to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, baking soda, and sugar if using. This ensures all leavening agents and flavorings are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then whisk in the buttermilk and melted butter or lard until fully blended to create a smooth mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl and stir gently until just combined to avoid overmixing, which can toughen the bread.
- Add Corn: Fold in the creamed corn or fresh corn kernels carefully to incorporate without breaking down the batter.
- Transfer to Baking Dish: Pour the batter into your prepared dish or skillet and smooth the top evenly with a spatula for uniform cooking.
- Bake: Place in the oven and bake for 25–30 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cornbread to cool slightly before slicing into 9 squares. Serve warm for the best flavor and texture experience.
Notes
- For a more traditional texture, use stone-ground cornmeal.
- This cornbread pairs excellently with stews, chili, or as a standalone snack with honey or jam.
- You can double the recipe and bake it in a 9×13-inch pan for a larger group.
