Description
This Best Navajo Cornbread recipe is a deliciously moist and savory baked cornbread featuring whole kernel corn and optional additions like shredded cheddar cheese and chopped green chilies. Baked in a hot cast iron skillet, it boasts a golden crust with a tender crumb, making it a perfect side dish for Southwestern and Native American-inspired meals.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
Additional Ingredients
- 1 cup whole kernel corn
- Optional: 1/2 cup shredded cheddar cheese
- Optional: 2 tablespoons chopped green chilies
Instructions
- Preheat Oven and Skillet: Preheat your oven to 400°F (200°C) and place a 9-inch cast iron skillet inside to heat up. This will help create a crispy crust when baking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well incorporated.
- Mix Wet Ingredients: In a separate bowl, beat the two large eggs thoroughly, then stir in the buttermilk and melted unsalted butter until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients and stir gently just until combined, taking care not to overmix and keep the batter tender.
- Add Corn and Optional Ingredients: Fold in the whole kernel corn, and if desired, add shredded cheddar cheese and chopped green chilies for added flavor and texture.
- Prepare Skillet and Pour Batter: Carefully remove the heated skillet from the oven, grease it lightly with butter, then pour the batter into the skillet. The batter should sizzle slightly upon contact, indicating the pan is adequately hot.
- Bake: Place the skillet back in the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool in the skillet for about 10 minutes before slicing. Serve warm for best flavor.
Notes
- For best results, use a well-seasoned cast iron skillet to prevent sticking and enhance flavor.
- If you don’t have buttermilk, you can substitute with 1 cup milk plus 1 tablespoon white vinegar or lemon juice, let sit for 5 minutes.
- Adjust the sugar quantity to suit your taste; more sugar will create a sweeter cornbread.
- The optional cheese and chilies add a spicy, creamy dimension but can be omitted for a more traditional flavor.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days; reheat before serving.
