Description
Bring rustic flavor and comfort to your table with the Best Navajo Cornbread.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole kernel corn
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- Optional: 1/2 cup shredded cheddar cheese
- Optional: 2 tablespoons chopped green chilies
Instructions
- Start by preheating your oven to 400°F (200°C). Before the cornbread batter even hits the mixing bowl, placing a 9-inch cast iron skillet inside the oven to heat up is vital.
- In a large mixing bowl, combine the dry ingredients — cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, crack the two large eggs and whisk them well. Add buttermilk and melted butter to the eggs.
- Slowly pour the wet mixture into the dry ingredients, mixing gently with your spatula.
- Once your batter is ready, gently fold in the whole kernel corn and any optional ingredients.
- Carefully remove the hot skillet from the oven and grease it with butter thoroughly. Pour the batter into the hot skillet.
- After baking, allow the cornbread to cool in the skillet for approximately 10 minutes before slicing.
Notes
Let the batter rest for 5–10 minutes before putting it in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
Nutrition
- Calories: 190 kcal
- Sodium: 150 mg
- Protein: 5 g