Description
Crispy-edged, moist-centered, and bursting with corn flavor, this Best Navajo Cornbread is a timeless Southwestern favorite. Made with simple pantry ingredients, it’s perfect as a quick breakfast, a hearty side for dinner, or a healthy snack to grab on the go. Whether you’re looking for comfort food ideas or new dinner ideas, this easy recipe will become your go-to. It bakes beautifully in a cast iron skillet for that authentic rustic touch, making it one of the best food ideas for any season.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar (optional)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup melted unsalted butter or vegetable oil
1 cup whole kernel corn
1/4 cup chopped green chilies or diced jalapeños (optional)
1/2 cup shredded cheddar cheese (optional)
Instructions
1. Preheat oven to 400°F (200°C). Place cast iron skillet inside while it preheats.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together buttermilk, eggs, and melted butter or oil until smooth.
4. Pour wet mixture into the dry ingredients and stir just until combined.
5. Fold in corn, chilies, and cheese (if using).
6. Carefully remove hot skillet, grease lightly, and pour in the batter.
7. Bake for 20–25 minutes, until golden and a toothpick comes out clean.
8. Let cool for 10 minutes before slicing and serving.
Notes
For a tangy kick and extra moisture, don’t skip the buttermilk or its substitute.
Preheating the skillet is essential for achieving a crispy crust.
Fold gently and avoid overmixing to keep the texture light and fluffy.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: cornbread, Navajo cornbread, cast iron cornbread, quick bread, easy dinner, breakfast ideas, food ideas