Best Navajo Cornbread

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Golden, moist, and slightly crispy around the edges, the Best Navajo Cornbread brings comfort and warmth with every bite. This traditional dish takes humble ingredients and transforms them into a hearty, soul-satisfying side or even a stand-alone snack. Its rustic texture and deep corn flavor are elevated with just a hint of sweetness and the delightful crunch of whole corn kernels.

Often cooked in a cast iron skillet to create a crispy golden crust, this cornbread is a beloved staple in Southwestern kitchens. Whether served with a bowl of stew, a dollop of honey butter, or eaten plain, it’s the kind of food that brings people together. Its rich cultural roots and nourishing qualities make it more than just bread—it’s a bite of tradition.

Why You’ll Love This Best Navajo Cornbread

This cornbread isn’t your average dry and crumbly slice. It’s incredibly moist thanks to the addition of corn kernels and a rich batter. The edges crisp up beautifully while the inside stays tender and flavorful. It’s versatile enough to pair with savory dishes or sweet spreads, making it a go-to for meals year-round. And the best part? It’s easy to make with simple pantry ingredients.

Preparation Phase & Tools to Use

Before diving into the recipe, you’ll want to gather a few key tools. A cast iron skillet is essential for that iconic golden crust—it distributes heat evenly and retains it well. Mixing bowls are needed for wet and dry ingredients, while a whisk helps combine them smoothly. A rubber spatula will aid in folding in the corn and scraping down the sides. And finally, an oven preheated to the right temperature ensures even baking. Using these tools helps ensure perfect texture and consistency in every batch.

Preparation Tips

To make your Navajo Cornbread as delicious as possible, start by using fresh or well-drained canned corn for added moisture and texture. Don’t overmix the batter—just stir until combined to avoid a dense outcome. Preheating your cast iron skillet in the oven before pouring in the batter creates an irresistible crust. Lastly, let the cornbread rest a few minutes after baking so it sets properly and slices cleanly.

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Ingredients for this Best Navajo Cornbread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar (optional, for a hint of sweetness)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar)
• 2 large eggs
• 1/4 cup melted unsalted butter or vegetable oil
• 1 cup whole kernel corn (fresh, canned, or thawed frozen)
• 1/4 cup chopped green chilies or diced jalapeños (optional for added kick)
• 1/2 cup shredded cheddar cheese (optional for cheesy flavor)

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Step 1: Preheat Your Oven

Set your oven to 400°F (200°C). If you’re using a cast iron skillet, place it in the oven while it preheats. This helps develop a deliciously crispy crust on your cornbread.

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Step 2: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir until all the ingredients are evenly combined. This step ensures even leavening and a balanced flavor in every bite.

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Step 3: Mix the Wet Ingredients

In a separate bowl, combine the buttermilk, eggs, and melted butter (or oil). Whisk until smooth. This mixture adds moisture and richness, creating a tender crumb.

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Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined—do not overmix. The batter should be slightly lumpy but evenly moist.

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Step 5: Fold in Corn and Extras

Gently fold in the whole kernel corn, chopped chilies or jalapeños, and shredded cheese if using. These add-ins bring texture, heat, and flavor depth to the cornbread.

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Step 6: Pour and Bake

Carefully remove the hot cast iron skillet from the oven and lightly grease it. Pour in the batter, smoothing the top with a spatula. You should hear a light sizzle—this means the crust is forming! Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

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Step 7: Cool and Serve

Let the cornbread cool in the skillet for at least 10 minutes before slicing. This resting time allows it to firm up and makes cutting much easier. Serve warm with butter, honey, or your favorite chili.

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Notes

The beauty of this Navajo Cornbread lies in its adaptability. You can make it spicy with jalapeños, cheesy with cheddar, or keep it classic with just corn for a more traditional flavor. Using buttermilk is key for moisture and slight tang, but if you don’t have it, you can make a quick substitute with milk and a bit of vinegar or lemon juice. This recipe also works great in muffin form for easy individual servings—just adjust the bake time to around 15 minutes.

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Watch Out for These Mistakes While Cooking

One of the most common issues is overmixing the batter, which can result in a tough, dense texture. Stir gently and only until the ingredients are just combined. Another mistake is skipping the preheating of the cast iron skillet—this step is crucial for achieving that perfectly crisp bottom crust. Also, be sure to test with a toothpick for doneness; underbaked cornbread can be gummy in the center.

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Storage Instructions

Allow the cornbread to cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container. It will keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze slices individually for up to 2 months—reheat in the oven or toaster oven to restore texture and warmth.

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Estimated Nutrition

Serving Size: 1 slice (1/8 of the skillet)

• Calories: ~210
• Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 290mg
• Carbohydrates: 27g
• Fiber: 2g
• Sugar: 3g
• Protein: 5g

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Frequently Asked Questions

Can I use canned corn instead of fresh?

Yes! Just make sure to drain it well before adding to the batter to avoid excess moisture.

What can I use instead of buttermilk?

Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes before using.

Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I bake this in a baking dish instead of a skillet?

Yes, a greased 8×8 baking dish works well, but you won’t get the same crispy bottom crust as with cast iron.

How do I make it spicier?

Add extra diced jalapeños or even a pinch of cayenne pepper to the batter.

Can I make this ahead of time?

Definitely. Bake the day before and reheat in the oven at 300°F for about 10 minutes before serving.

Can I freeze leftover cornbread?

Yes! Wrap individual slices and freeze them for up to 2 months. Reheat before serving.

What dishes go well with Navajo cornbread?

It pairs beautifully with chili, soups, BBQ, or even as a breakfast side with eggs and coffee.

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Conclusion

The Best Navajo Cornbread is a flavorful, moist, and versatile addition to your table. Whether you serve it as a side with a warm stew or enjoy a piece on its own, its golden crust and tender crumb deliver comfort in every bite. With easy customization options and minimal prep time, it’s a recipe that invites tradition and creativity into your kitchen.

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