Name: Best Navajo Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southwestern
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 2 large eggs; 1/4 cup melted butter; 1/2 cup corn kernels (optional); 2 tablespoons chopped green onions or jalapeños (optional garnish)

Golden, tender, and kissed with a rustic charm, this Best Navajo Cornbread is more than just a side dish—it’s a celebration of texture, tradition, and comfort. Slightly sweet, lightly crisped on the edges, and soft in the center, every bite captures the simplicity and heart of Southwestern home cooking. Whether served warm with a pat of butter or alongside a hearty stew, this cornbread is ready to steal the show.

What makes Navajo cornbread unique is its use of everyday pantry staples paired with a technique that yields both fluff and crunch. Perfect for a casual dinner or festive gathering, it brings the warmth of the desert into your kitchen in just one skillet.

What Kind of Cornmeal Should I Use?

For this recipe, fine or medium-ground yellow cornmeal works best. It gives the cornbread its vibrant color and balanced texture—not too gritty, not too soft. Avoid using coarse ground cornmeal as it can make the bread too crumbly.

Ingredients for the Best Navajo Cornbread

Cornmeal – The star of the show! It provides that classic golden color and gritty texture Navajo cornbread is known for.

All-Purpose Flour – Balances the cornmeal by adding structure and lightness to the bread.

Sugar – Just a touch of sweetness enhances the natural flavor of the corn.

Baking Powder – Gives the cornbread its rise and fluffy interior.

Salt – Enhances the overall flavor and balances the sweetness.

Milk – Adds moisture and helps create a smooth batter.

Eggs – Bind everything together and enrich the flavor.

Butter (melted) – Adds richness and that irresistible crispy edge when baked in a hot skillet.

Corn Kernels (optional) – For bursts of sweetness and extra texture in every bite.

Green Onions or Jalapeños (optional garnish) – Add a savory kick or mild spice to the finished cornbread.

How To Make the Best Navajo Cornbread

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). If you’re using a cast iron skillet, place it in the oven while it preheats to get that golden crust.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.

Step 3: Blend the Wet Ingredients

In a separate bowl, beat the eggs, then add milk and melted butter. Stir until smooth and fully incorporated.

Step 4: Combine and Fold

Gradually add the wet mixture into the dry ingredients. Stir until just combined. If using, gently fold in corn kernels for added texture.

Step 5: Bake to Perfection

Carefully remove the hot skillet from the oven, grease it lightly, then pour in the batter. Bake for 20-25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

Step 6: Garnish and Serve

Let the cornbread rest for 5-10 minutes. Slice into squares and garnish with chopped green onions or jalapeños if desired. Serve warm.

How to Serve and Store Navajo Cornbread

Serve your Navajo cornbread warm with a pat of butter, a drizzle of honey, or alongside hearty dishes like chili, stews, or barbecue. Its slightly sweet and savory nature makes it a versatile companion.

To store leftovers, wrap tightly in foil or place in an airtight container. It stays fresh at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in the oven at 300°F or pop in the microwave for 15–20 seconds.

You can also freeze it! Wrap in plastic wrap and foil, then store in a freezer bag for up to 2 months.

Frequently Asked Questions

Can I make this cornbread without a cast iron skillet?

Absolutely! A regular baking dish will work just fine. Just make sure to grease it well to prevent sticking.

How do I make it gluten-free?

Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for best texture.

Can I reduce the sugar or leave it out?

Yes. The sugar adds balance but is not essential. You can adjust or omit it based on your taste preferences.

What can I use instead of milk?

You can use plant-based milks like almond or oat milk. Buttermilk also works for a tangy twist.

How can I make it spicier?

Add diced jalapeños or a pinch of cayenne pepper to the batter for a little heat.

Can I add cheese?

Definitely! Stir in 1/2 cup of shredded cheddar or pepper jack for an extra-rich flavor.

Want More Bread Recipes with a Twist?

If you loved this Navajo cornbread, check out these flavorful creations next:

Cinnamon Sweet Alabama Pecanbread for a nutty, dessert-like loaf.
Honey Butter Sweet Alabama Pecan Bread if you crave sticky-sweet comfort.
Red Lobster’s Cheese Biscuit Loaf for cheesy, savory indulgence.
Cheesy Cauliflower Patties as a low-carb twist to traditional bread sides.
Easy Pumpkin Muffins for a fall-inspired bread that’s great with soups.

📌 Save this recipe to your Pinterest board so you can revisit it anytime: Life with Jam Recipes

And let me know in the comments how yours turned out! Did you go for sweet or spicy? Did you serve it with soup or BBQ?

I love hearing your spins on these classics. Don’t be shy—share your tips, questions, and tasty tweaks!