Description
Navajo Cornbread is a traditional Native American side dish characterized by its unique blend of cornmeal and flour, offering a perfect balance of savory and lightly sweet flavors. Baked to golden perfection in a cast iron skillet or baking pan, this authentic recipe embraces optional ingredients like green chiles and corn kernels to enhance its rustic charm. Perfectly paired with stews, chilis, or beans, this cornbread delivers a moist, tender crumb and a rich heritage taste experience.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional for a lightly sweet version)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup whole milk or evaporated milk
- 2 large eggs
- 1/4 cup melted lard or vegetable oil
Optional Ingredients
- 1/2 cup canned corn or fresh cooked corn kernels
- 1/4 cup finely chopped green chiles or jalapeños (optional for a traditional savory touch)
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking pan or a well-seasoned cast iron skillet thoroughly to prevent sticking and ensure an evenly baked cornbread.
- Mix dry ingredients: In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar (if using), baking powder, and salt. Stir thoroughly to ensure the leavening and seasoning are evenly distributed.
- Combine wet ingredients: In a separate bowl, whisk together the whole milk (or evaporated milk), eggs, and melted lard or vegetable oil until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined to avoid overmixing, which can make the cornbread dense.
- Add optional mix-ins: Fold in the canned or fresh cooked corn kernels and finely chopped green chiles or jalapeños if using. This adds texture and a traditional savory flavor.
- Pour and spread the batter: Pour the batter evenly into the prepared baking pan or skillet. Use a spatula to spread the batter evenly for uniform baking.
- Bake to perfection: Place the pan in the preheated oven and bake for 25 to 30 minutes. The top should become golden brown, and a toothpick inserted into the center should come out clean.
- Cool and serve: Remove the cornbread from the oven and allow it to cool slightly before slicing into 9 squares. Serve warm alongside stews, chili, or beans for a hearty meal.
Notes
- For an authentic touch and rustic flavor, bake the cornbread in a well-seasoned cast iron skillet.
- The inclusion of sugar is optional; omit it for a fully savory bread that honors traditional Navajo recipes.
- Serve warm to enjoy the best texture and flavor.
- Store leftovers in an airtight container and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Native American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
