Description
Navajo Cornbread is a deliciously moist and slightly sweet native bread made with cream-style corn and cornmeal. This easy-to-make recipe delivers a tender texture with a golden crust, perfect for serving alongside stews, chili, or enjoying as a warm snack.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup cream-style corn
- 1 cup buttermilk
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking and ensure even cooking.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, baking powder, baking soda, and salt, making sure they are evenly distributed for consistent texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the cream-style corn, buttermilk, sugar, vegetable oil, and eggs until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Fold the wet mixture into the dry ingredients gently, stirring just until combined to avoid overmixing which can toughen the bread.
- Prepare for Baking: Pour the batter evenly into the greased baking dish and smooth the top with a spatula to ensure uniform thickness.
- Bake the Cornbread: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the top turns a golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm for the best flavor and texture.
Notes
- Do not overmix the batter to keep the cornbread tender and light.
- You can substitute buttermilk with milk plus a tablespoon of vinegar if needed.
- Serve with honey, butter, or alongside hearty dishes such as stews or chili.
- Use a metal or glass baking dish for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Native American
