Description
Bring rustic flavor and comfort to your table with this easy and delicious Best Navajo Cornbread recipe. With a golden, crispy crust and moist, tender center packed with sweet corn, it’s a standout addition to any meal. Whether you’re looking for an easy dinner side, a quick breakfast bread, or wholesome food ideas for gatherings, this easy recipe fits perfectly. Ready in under 30 minutes, it’s great for cozy evenings, potlucks, and everyday cravings.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole kernel corn
2 large eggs
1 cup buttermilk
1/4 cup unsalted butter, melted
Optional: 1/2 cup shredded cheddar cheese
Optional: 2 tablespoons chopped green chilies
Instructions
1. Preheat your oven to 400°F (200°C) and place a 9-inch cast iron skillet inside.
2. In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, beat the eggs, then mix in buttermilk and melted butter.
4. Pour wet mixture into dry ingredients and stir just until combined.
5. Fold in corn and any optional ingredients like cheese or chilies.
6. Remove hot skillet, grease with butter, and pour in the batter—it should sizzle.
7. Bake for 20–25 minutes, until golden and a toothpick comes out clean.
8. Cool for 10 minutes before slicing and serving warm.
Notes
Let the batter rest for 5–10 minutes before baking to hydrate the cornmeal.
Use a preheated cast iron skillet to achieve the signature crispy crust.
Don’t overmix the batter; gentle mixing keeps the texture soft and tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Native American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg