What did Native Americans originally call their cornbread?

Long before “cornbread” became a household word, Native Americans had their own names and preparation methods for this essential food. Among the Navajo, a popular traditional version was known as nílts’íí’ or ash bread , cooked in the ashes of a fire rather than an oven. Other tribes had unique names too—some used hot rocks, others wrapped cornmeal in leaves to steam it. No matter the name, the concept was the same: a nourishing bread made from ground maize, often connected to spiritual rituals and daily survival.

How is Yankee cornbread different from Southern cornbread?

Great question—these two styles are worlds apart. Yankee cornbread , commonly found in the Northeast, leans heavily on sweetness . It’s soft, often cakey, and usually includes white flour and sugar , giving it a dessert-like vibe. On the flip side, Southern cornbread is gritty, savory , and often made with just cornmeal, eggs, and buttermilk. It’s typically baked in cast iron , resulting in that signature crispy crust.

What’s the secret behind amazing cornbread?

The secret to great cornbread—especially Navajo Cornbread —is all about balance and technique . Here’s the magic formula: Use fresh, good-quality cornmeal —not too coarse, not too fine Keep your batter lumpy —overmixing makes it tough Don’t skip the fat —vegetable oil or melted butter helps keep it moist Bake it hot and fast —preheated ovens and well-greased pans ensure a golden crust And if you're including add-ins like cream-style corn or buttermilk? Even better. Those ingredients pack in moisture and deepen the flavor profile.

What’s the traditional name for Indian cornbread?

There’s no one-size-fits-all name for Indigenous cornbread because each tribe developed their own version. In Navajo cuisine, it’s often called ash bread or nílts’íí’ , made by placing the dough directly into warm ashes to bake. The Cherokee had kanuche , a nut-thickened cornbread soup. The Pueblo people crafted blue corn cakes. These were not just meals—they were reflections of culture, environment, and spirituality. Today’s Navajo Cornbread keeps that legacy alive in every bite.

How to Make Navajo Cornbread: The Most Delicious Native Bread You’ll Ever Try

Name: How to Make Navajo Cornbread: The Most Delicious Native Bread You’ll Ever Try
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Native American
Ingredients: 1 cup cream-style corn; 1 cup cornmeal; 1 cup buttermilk; 1/4 cup sugar; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Description

This moist and flavorful Navajo cornbread combines cream-style corn, buttermilk, and cornmeal for a rich, Southern-inspired side dish. Perfectly golden with a slightly sweet note, it’s a comforting addition to any meal.

Ingredients

Scale

1 cup cream-style corn
1 cup cornmeal
1 cup buttermilk
1/4 cup sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

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Instructions

Preheat oven to 375°F (190°C) and grease a baking dish.
In a large bowl, mix together the cornmeal, baking powder, baking soda, and salt.
In a separate bowl, combine cream-style corn, buttermilk, sugar, oil, and eggs. Mix until well blended.
Fold the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
Pour the batter into the greased dish and smooth the top evenly.
Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly before slicing and serving warm.

Notes

Do not overmix the batter to keep the texture light and fluffy.
Use a glass or ceramic dish for even baking.
Add a tablespoon of honey for extra sweetness if desired.
Can be stored in an airtight container at room temperature for up to 2 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: Native American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 6g
Sodium: 280mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg