If you’re looking for a delicious, golden slice of tradition to share with your family, Navajo Cornbread is a must-try. Rich in flavor and history, this beloved bread brings together simple pantry staples—cornmeal, flour, and creamy milk—for a comforting side that’s as perfect with a bowl of chili as it is all on its own. What sets Navajo Cornbread apart is its satisfyingly tender crumb, irresistible crust, and the opportunity to make it truly yours with unique add-ins like sweet corn or smoky green chiles. Once you smell this cornbread baking, you’ll always want to have it on hand!
Ingredients You’ll Need
Navajo Cornbread is the ultimate comfort food because it asks for just a handful of easy-to-find ingredients and lets each one truly shine. Every scoop, pour, and sprinkle contributes to the rich flavor, classic texture, and eye-catching color that makes this cornbread a staple in so many kitchens.
- Yellow cornmeal: The heart of this recipe, cornmeal delivers unmistakable color, classic flavor, and a rustic crumb.
- All-purpose flour: Adds structure and tenderness, keeping the cornbread soft yet sturdy.
- Baking powder: Ensures plenty of lift and a light, fluffy bite every single serving.
- Salt: Brings all the savoriness into balance and enhances the natural sweetness of the corn.
- Granulated sugar: Boosts flavor and encourages a golden, caramelized top—a little goes a long way.
- Whole milk: Lends moisture and richness, making the crumb extra tender.
- Water: Helps bring everything together and keeps the bread from being too heavy.
- Vegetable oil or melted butter: Adds moisture for a soft texture and keeps the bread deliciously rich.
- Eggs: Bring structure and help the bread rise while adding subtle richness.
- Canned or cooked corn kernels (optional): For pops of sweetness and a little chew with every bite.
- Chopped green chiles (optional): Adds gentle warmth and authentic southwestern flair.
- Shredded cheddar cheese (optional): Melts through the bread for extra flavor and a beautiful finish.
How to Make Navajo Cornbread
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F. Don’t skip this step—a properly heated oven promises that sought-after crisp crust! Grab a 9-inch square baking dish or, for even more classic flair, a trusty cast-iron skillet. Give it a good greasing with butter or oil to ensure your Navajo Cornbread lifts right out after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and granulated sugar. Whisking evenly distributes the baking powder, making certain your cornbread rises perfectly in every corner.
Step 3: Combine Wet Ingredients
In another bowl, whisk the whole milk, water, your choice of vegetable oil or melted butter, and eggs until the mixture is smooth and cohesive. This blend gives the bread its unbeatable rich flavor and moisture.
Step 4: Bring It All Together
Pour the wet ingredients over the dry ingredients, and gently stir until just moistened—avoid over-mixing to keep your Navajo Cornbread extra tender. At this point, if you’re craving variety, now’s the time to fold in corn kernels, green chiles, or a big handful of shredded cheddar cheese for extra personality.
Step 5: Bake to Perfection
Transfer your batter to the prepared dish, smoothing the top with a spatula so it bakes evenly. Slide it into the oven and bake for 25–30 minutes, until the top is deeply golden and a toothpick inserted into the center emerges clean. The aroma will make it hard to wait, but let the bread cool for 10 minutes before slicing—this helps lock in moisture and makes serving a breeze.
How to Serve Navajo Cornbread
Garnishes
Nothing beats a warm piece of Navajo Cornbread slathered with butter, but try elevating it by drizzling with honey or a dollop of sour cream. For a pop of freshness, scatter on fresh herbs like cilantro or chopped green onions just before serving.
Side Dishes
Navajo Cornbread makes a fantastic side for hearty stews, spicy chili, or even grilled meats. Serve it alongside a steaming bowl of beans or a vibrant salad to round out your meal—the subtly sweet flavor and tender crumb make it the ultimate pairing partner.
Creative Ways to Present
Get playful with how you serve! Turn your Navajo Cornbread into fun muffin-sized portions for easy sharing, or cut it into small triangles for a rustic appetizer platter. Leftovers make delicious mini-sandwiches—just split and fill with shredded chicken or roasted veggies.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Navajo Cornbread fresh by wrapping pieces tightly in plastic wrap or storing them in an airtight container at room temperature for up to two days. This helps preserve the crumb and flavor so you can enjoy every bite.
Freezing
For longer storage, freeze individual squares by wrapping them in foil and then transferring to a freezer bag. Navajo Cornbread freezes beautifully for up to three months—just thaw at room temperature whenever you crave a slice of comfort.
Reheating
To revive that just-baked warmth, place leftover cornbread in a low oven (about 300°F) for 10 minutes, or use a microwave for 20–30 seconds per slice. A quick reheat brings back the irresistible flavor and texture every time!
FAQs
Can I make Navajo Cornbread dairy-free?
Absolutely! Swap the whole milk for your favorite unsweetened non-dairy milk and use oil instead of butter. The result is still wonderfully tender and flavorful.
Do I have to use green chiles and cheese?
Not at all. The beauty of Navajo Cornbread is its adaptability—you can omit green chiles and cheese for a more traditional, simple loaf, or mix and match add-ins to suit your tastes.
What’s the best pan to use for baking?
A 9-inch square baking pan is classic, but a cast-iron skillet not only adds an extra-crispy crust but also helps with even baking. Either option will deliver delicious results!
Can I double this recipe?
Yes! Navajo Cornbread is perfect for feeding a crowd. Double all ingredients and bake in a 9×13-inch pan, adding a few extra minutes to the baking time as needed.
Why did my cornbread turn out dry?
Dryness often happens from overbaking or reducing the wet ingredients. Be sure to check for doneness at the 25-minute mark, and measure liquids carefully for the best, most tender cornbread.
Final Thoughts
There’s something so memorable about a loaf of Navajo Cornbread shared around the table—it’s easy, satisfying, and always welcomes a personal twist. Give this recipe a try and make it your own; you might just create a new family favorite!
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
A delicious and easy-to-make Navajo Cornbread recipe that can be prepared with optional add-ins like corn kernels, green chiles, and cheddar cheese. This traditional Native American bread is perfect as a side dish, especially when paired with stews and chili.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
Wet Ingredients:
- 1/2 cup whole milk
- 1/2 cup water
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
Optional Add-Ins:
- 1/2 cup canned or cooked corn kernels
- 1/4 cup chopped green chiles
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the Oven: Preheat the oven to 375°F and grease a 9-inch square baking dish or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Combine Wet Ingredients: In a separate bowl, mix the milk, water, oil (or melted butter), and eggs until well combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir just until moistened.
- Add Optional Ingredients: Fold in corn kernels, green chiles, and shredded cheese if desired.
- Bake: Pour the batter into the prepared dish, smooth the top, and bake for 25–30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for 10 minutes before slicing and serving.
Notes
- For a more traditional touch, omit sugar and cheese.
- This cornbread pairs well with stews and chili.
- For added flavor, consider using roasted corn or adding ground cumin.
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