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

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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.