Description
This authentic Navajo Cornbread recipe brings the traditional flavors of Native American baking to your kitchen. Made with a blend of yellow cornmeal and all-purpose flour, and optionally enhanced with cooked corn kernels for texture, this cornbread bakes to a golden, crisp perfection. Its versatile flavor can be sweetened or kept savory to honor its cultural roots, and baking it in a cast iron skillet gives it a rustic edge that is both visually appealing and delicious.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil or melted shortening
Optional
- 1/2 cup cooked corn kernels (optional for added texture)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a cast iron skillet or baking dish to prevent sticking and help create a crisp crust.
- Mix Dry Ingredients: In a large bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar (if using), baking powder, and salt. This ensures even distribution of the leavening agents and seasonings.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and vegetable oil or melted shortening until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently and mix until just combined to avoid overmixing, which can toughen the bread.
- Add Corn Kernels: If using, fold the cooked corn kernels into the batter gently to incorporate texture and burst of sweetness.
- Transfer and Smooth: Pour the batter into the prepared cast iron skillet or baking dish. Smooth the top evenly with a spatula for an even bake.
- Bake: Place in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the skillet from the oven and let the cornbread cool slightly before slicing into 8 pieces. Serve warm for the best flavor and texture.
Notes
- Traditional Navajo cornbread is typically more savory, so omit the sugar for an authentic taste.
- Use blue cornmeal instead of yellow for a traditional and earthy flavor typical of Navajo cuisine.
- Baking in a cast iron skillet creates a crisp crust and rustic texture that is ideal for this recipe.
