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
Scale
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
