Description
This Best Navajo Cornbread is a golden, tender skillet bread with a lightly crisped edge and fluffy center. Slightly sweet and wonderfully rustic, it pairs perfectly with soups, stews, or slathered with butter and honey. An easy, crowd-pleasing recipe that brings the comfort of the Southwest to your table.
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)
Instructions
1. Preheat your oven to 400°F (200°C). If using a cast iron skillet, place it in the oven while it preheats.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the eggs, then stir in milk and melted butter until smooth.
4. Pour the wet ingredients into the dry and stir until just combined. Fold in corn kernels, if using.
5. Remove the hot skillet from the oven and grease it. Pour in the batter and smooth the top.
6. Bake for 20–25 minutes or until golden and a toothpick comes out clean.
7. Let rest 5–10 minutes. Slice and garnish with green onions or jalapeños. Serve warm.
Notes
Preheating the skillet is key to getting that crispy golden crust—don’t skip this step!
Don’t overmix the batter—stir until just combined to avoid a dense texture.
For a flavor twist, try adding 1/2 cup of shredded cheddar or a dash of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg