Navajo Cornbread

If you’re in the mood for something comforting, slightly sweet, and full of flavor, Navajo Cornbread is the recipe you didn’t know you were missing! This cornbread is different from the usual—you’ll find a hearty texture that’s a perfect balance between crumbly and moist. Made with cornmeal, flour, and just the right amount of sweetness, this cornbread is perfect for pairing with soups, stews, chili, or just enjoying on its own with a little butter. Trust me, you’re going to want this in your recipe rotation!

It’s simple to make and packs a punch of flavor that’ll have everyone at the table coming back for more. Plus, it’s a dish that feels rooted in tradition, making every bite feel a little bit like home.

Why You’ll Love Navajo Cornbread

Perfect Texture: This cornbread has a golden, crispy top and a soft, moist interior that’s impossible to resist.
Sweet and Savory Balance: With a touch of sugar and the cornmeal base, it strikes the perfect balance between sweetness and savory goodness.
Quick and Easy: No complicated steps here—just simple ingredients that come together fast for a delicious result.
Versatile: Perfect for breakfast, a side dish, or as a snack. Whether you’re pairing it with a hearty soup or enjoying it all on its own, it always hits the spot.
Family-Friendly: This recipe is a crowd-pleaser for both kids and adults. It’s simple, satisfying, and totally delicious.

Ingredients in Navajo Cornbread

Let’s break it down—this cornbread uses ingredients you probably already have in your pantry. Here’s what you’ll need:

Cornmeal

The star of the show! Cornmeal gives this bread that classic cornbread texture and flavor.

Flour

All-purpose flour helps bind everything together, ensuring the cornbread doesn’t crumble too much.

Baking Powder

For that fluffy rise! Baking powder ensures your cornbread isn’t dense and gives it that perfect soft texture.

Sugar

Just a little sugar adds a touch of sweetness without making it too dessert-like.

Eggs

Eggs give the cornbread structure and help hold everything together.

Milk

Milk makes the batter smooth and creamy. If you want a richer taste, feel free to substitute it with buttermilk.

Butter

Melted butter adds richness and flavor, helping to give the cornbread a golden, crispy crust.

Note: the full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions

Ready to make your new favorite cornbread? Here’s how to do it:

Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures your cornbread bakes evenly and gets that perfect golden color.

Prepare the Baking Pan

Grease a 9×9-inch baking pan with butter or non-stick spray. This will help your cornbread come out easily without sticking.

Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, and sugar. Mixing these together first ensures that the baking powder and sugar are evenly distributed throughout the batter.

Add Wet Ingredients

In a separate bowl, whisk together the eggs, milk, and melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Be careful not to overmix, or the cornbread might end up dense.

Pour and Bake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Let it Cool

Let the cornbread cool for a few minutes before cutting it into squares. Trust me, it’s worth the wait!

Serve and Enjoy

Serve warm with butter, honey, or your favorite jam. You can also pair it with chili, soups, or roasted vegetables for a complete meal.

Nutrition Facts

Servings: 9
Calories per serving: Approximately 200-250 calories (depends on specific ingredients used)

Preparation Time

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes

How to Serve Navajo Cornbread

With Chili: It’s a classic combo. The sweetness of the cornbread complements the spicy kick of chili beautifully.
With Soups: Pair it with any hearty soup, like potato, tomato, or vegetable, for the ultimate comfort meal.
For Breakfast: Top with butter and a drizzle of honey for a sweet start to your day.
As a Snack: Perfect for snacking on its own or with a cup of tea or coffee.

Additional Tips

Make it More Flavorful: For an extra twist, add a handful of shredded cheese, jalapeños, or even crumbled bacon to the batter.
Double the Recipe: If you’re feeding a crowd, simply double the recipe and bake in a larger pan.
Store Leftovers: Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days. Reheat in the oven for a few minutes to keep that fresh, warm flavor.

FAQ Section

Q1: Can I use buttermilk instead of regular milk?
A1: Absolutely! Buttermilk adds a lovely tang to the cornbread and makes it even more moist.

Q2: Can I make this cornbread gluten-free?
A2: Yes! Swap out the all-purpose flour for a gluten-free flour blend, and make sure your baking powder is gluten-free.

Q3: How can I add more flavor to the cornbread?
A3: Try adding mix-ins like shredded cheese, green onions, or diced peppers for an extra burst of flavor.

Q4: Can I freeze this cornbread?
A4: Yes, you can freeze the cornbread for up to 3 months. Just wrap it tightly in plastic wrap or foil, and reheat in the oven when you’re ready to enjoy it.

Q5: Can I make this cornbread ahead of time?
A5: Definitely! You can make the cornbread ahead and store it at room temperature for a couple of days. To keep it fresh, wrap it tightly in foil or store it in an airtight container.

Q6: Can I use a different type of sweetener instead of sugar?
A6: Yes, you can use honey, maple syrup, or another sweetener in place of sugar. Keep in mind that this might slightly alter the flavor and texture.

Q7: How do I know when my cornbread is done baking?
A7: When the top is golden brown and a toothpick inserted into the center comes out clean, your cornbread is ready.

Q8: Can I add corn kernels to this cornbread?
A8: Yes! Adding a cup of corn kernels (fresh, frozen, or canned) to the batter will give your cornbread a little extra texture and sweetness.

Q9: Can I make this cornbread in muffin form?
A9: Yes, you can! Simply divide the batter into muffin tins and bake for about 18-20 minutes. Check for doneness by inserting a toothpick.

Q10: How do I store leftover cornbread?
A10: Store leftover cornbread in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, freeze it for up to 3 months.

Conclusion

Navajo Cornbread is one of those recipes that feels like a warm hug in food form. With its perfect balance of sweet and savory, and its incredibly comforting texture, this cornbread is the ultimate side dish or snack. Whether you’re serving it with chili, enjoying it with butter and honey, or simply nibbling on it on its own, it’s sure to be a favorite in your kitchen. Try it today—you won’t regret it!

Print