Let me introduce you to a dish that’s pure comfort in every bite: Navajo Cornbread. This recipe brings together the rustic goodness of cornmeal, the creamy sweetness of corn, and just enough savory flair to make it irresistible. It’s the kind of bread you want alongside a bowl of chili, or to enjoy warm from the oven with a pat of butter melting into the crumb. Whether you’re new to Southwestern flavors or already a fan, Navajo Cornbread is a must-try for anyone who loves the heartiness and warmth of traditional Native American cooking.
Ingredients You’ll Need
Making Navajo Cornbread couldn’t be simpler, and the magic really lies in the thoughtful combination of humble pantry staples. Each ingredient plays its own role, from creating a tender crumb to adding bursts of flavor and a golden hue. Here’s what you’ll need—and why you’ll love each addition:
- Yellow cornmeal: This gives the bread its signature color and a slightly gritty, rustic texture that’s essential to the experience.
- All-purpose flour: Helps lighten the crumb so the cornbread isn’t too dense and holds together beautifully.
- Sugar (optional): Adds just a hint of sweetness, which pairs perfectly with the corn and contrasts savory notes.
- Baking powder: Ensures your Navajo Cornbread rises up soft and fluffy every single time.
- Salt: Balances flavors and enhances the natural sweetness of the corn.
- Milk: Brings moisture and a touch of creaminess to the batter.
- Large eggs: Bind all the ingredients together and provide essential structure.
- Vegetable oil or melted butter: Keeps the bread delightfully moist—choose butter for extra richness!
- Canned cream-style corn: The secret weapon for moistness and pops of sweet corn in every bite.
- Chopped green chilies (optional): For a Southwestern kick and a bit of color—perfect if you like a little heat.
- Shredded cheddar cheese (optional): Melts into little pockets of savory goodness throughout your Navajo Cornbread.
How to Make Navajo Cornbread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F. While that’s happening, grease an 8×8-inch baking dish or, if you have one, a cast iron skillet. The skillet adds a touch of crusty magic, but any sturdy baking dish will do the trick. This step ensures your Navajo Cornbread releases easily and gets a beautiful golden edge.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar (if you want that touch of sweetness), baking powder, and salt. Giving these a good whisk not only blends everything evenly but also adds a bit of air, making for a lighter crumb.
Step 3: Whisk the Wet Ingredients
In a separate bowl, combine the milk, eggs, and your choice of vegetable oil or melted butter. Whisk until the mixture is smooth and well-blended—it should look creamy and inviting. This is the base that will give your Navajo Cornbread its tender, moist texture.
Step 4: Combine and Add the Good Stuff
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together just until you don’t see any more dry flour. Now, fold in the cream-style corn and, if you’re feeling adventurous, the chopped green chilies and shredded cheddar cheese. This is where Navajo Cornbread gets its personality—those bursts of sweet corn and savory add-ins make every bite special.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and spread it out evenly. Slide it into the oven and bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The smell will be incredible! Let your Navajo Cornbread cool for a few minutes before slicing; this helps it set up so every piece comes out perfect.
How to Serve Navajo Cornbread
Garnishes
Sometimes, a finishing touch takes a good thing and makes it unforgettable. For Navajo Cornbread, try a pat of butter melting into each slice, a drizzle of honey for a sweet note, or a sprinkle of fresh chopped cilantro to bring out those Southwestern vibes. Even a dollop of sour cream or a spoonful of salsa can elevate your serving.
Side Dishes
Navajo Cornbread is the ultimate sidekick for hearty dishes. It’s perfect alongside a steaming bowl of chili, a fragrant pot of beans, or a rich stew. The bread soaks up brothy goodness and adds a wonderful sweet-savory contrast. It’s also a star with grilled meats or roasted vegetables for a complete meal.
Creative Ways to Present
Think outside the slice! Try cutting your Navajo Cornbread into fun shapes using biscuit cutters for a playful brunch platter, or cube it for dipping into soups and chilis. You can even split and toast leftovers, then top with avocado and a sprinkle of cheese for a Southwestern twist on toast.
Make Ahead and Storage
Storing Leftovers
Once your Navajo Cornbread has cooled completely, wrap any leftovers tightly in plastic wrap or foil. It’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days. This makes it easy to enjoy a slice whenever you crave it—no waste, just more deliciousness.
Freezing
To freeze, cut the cooled Navajo Cornbread into squares and wrap each piece individually, then pop them into a freezer bag. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge or on the countertop for a quick, homemade treat anytime.
Reheating
For the best results, reheat slices of Navajo Cornbread in a 300°F oven for about 10 minutes, or microwave individual portions for 20–30 seconds until warmed through. This brings back the bread’s lovely moisture and makes it taste freshly baked all over again.
FAQs
Can I make Navajo Cornbread gluten-free?
Absolutely! Just substitute your favorite gluten-free all-purpose flour blend in place of the regular flour. The texture may be slightly different, but you’ll still get that signature flavor and moist crumb.
What can I use instead of cream-style corn?
If you don’t have cream-style corn, you can use regular canned corn and mash some of it up with a fork, then add a splash of milk to mimic the creamy texture. It’s a great way to keep that corn flavor front and center.
How spicy does it get with green chilies?
The mild canned green chilies add more flavor and color than heat, so your Navajo Cornbread will be flavorful but not overly spicy. If you want more kick, try adding a diced jalapeño or two!
Can I double this recipe for a bigger crowd?
Yes! Double all the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the baking time, so keep an eye on the top and use a toothpick to check doneness.
Is Navajo Cornbread suitable for vegetarians?
Definitely! As written, this recipe contains no meat and uses simple, vegetarian-friendly ingredients. It’s a fantastic option for potlucks and gatherings where you want to offer something everyone can enjoy.
Final Thoughts
If you’re craving something warm, comforting, and full of character, Navajo Cornbread is a recipe you’ll come back to time and again. I hope you’ll try it soon and share it with your favorite people—because few things are better than bread baked with love and shared at the table.
Print
Navajo Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Native American
- Diet: Vegetarian
Description
Navajo Cornbread is a savory, moist cornbread inspired by Native American cuisine, featuring a blend of yellow cornmeal, cream-style corn, and optional green chilies and cheddar cheese for added flavor and a slight southwestern kick. Perfect as a hearty side dish to stews, beans, or chili, this easy-to-make baked cornbread combines traditional ingredients with a soft texture and golden crust.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1 cup canned cream-style corn
Optional Add-ins
- 1/2 cup chopped green chilies (optional)
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast iron skillet thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, and salt until well combined to ensure even rising and flavor.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and vegetable oil or melted butter until the mixture is smooth and slightly frothy, which helps incorporate air for a lighter texture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the cornbread tender.
- Add Cream Corn and Optional Ingredients: Fold in the cream-style corn carefully, then if using, mix in the chopped green chilies and shredded cheddar cheese to add moisture, flavor, and a bit of heat.
- Bake: Pour the batter evenly into the prepared baking dish, spreading it out with a spatula. Bake in the preheated oven for 30 to 35 minutes until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and let the cornbread cool slightly in the pan for about 10 minutes before slicing into squares and serving warm as a savory side.
Notes
- Navajo cornbread pairs wonderfully as a side with hearty stews, beans, or chili for a filling meal.
- For a spicier variation, substitute or add diced jalapeños along with or instead of the green chilies.
- Leftovers should be wrapped in plastic or stored in an airtight container; they keep well at room temperature for up to 2 days or refrigerated for up to 5 days.
- This recipe can also be made using a cast iron skillet for a crispier crust.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 5g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
