Go Back
–+ servings
Slice of traditional Navajo Cornbread on a wooden table.

Navajo Cornbread

Please rate us
Navajo cornbread is a delightful, fluffy side dish that pairs perfectly with chili or stew, offering a sweet yet savory flavor that appeals to all.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American, Native American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal Provides the base texture.
  • 1 cup all-purpose flour Can substitute with whole wheat flour.
  • 1/4 cup sugar Adds sweetness.
  • 1 tablespoon baking powder Leavening agent for fluffiness.
  • 1/2 teaspoon salt Enhances overall flavor.
Wet Ingredients
  • 1/2 cup milk Can be substituted with plant-based milk.
  • 1/4 cup vegetable oil For moisture.
  • 2 large eggs Binder for the batter.
  • 1 cup creamed corn Adds moisture and sweetness to the bread.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) while you prepare the pan.
  2. Grease a 9-inch square baking dish to ensure nothing sticks.
Mixing Ingredients
  1. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until well mixed.
  2. In another bowl, whisk together the milk, vegetable oil, and eggs. Then, fold in the creamed corn until everything is smooth.
  3. Gradually combine the wet ingredients with the dry ingredients, being careful not to overmix.
Baking
  1. Pour the batter into the prepared pan, spreading it evenly.
  2. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  3. Cool slightly before slicing and serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 5g

Notes

For a flavor boost, consider adding chopped jalapeños, shredded cheese, or fresh herbs to the batter. Store in an airtight container at room temperature for up to 2-3 days or freeze for longer storage.
Tried this recipe?Let us know how it was!