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Navajo Cornbread

Navajo Cornbread
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A moist and slightly sweet cornbread, a traditional Navajo recipe, perfect as a side dish for soups, stews, or chili.

Ingredients

Units Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1/4 cup vegetable oil
  • 1 cup whole kernel corn (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish or a similar size pan.
  2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the whole kernel corn.
  5. Pour the batter into the prepared baking dish, spreading it evenly.
  6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Allow the cornbread to cool slightly before slicing and serving.

Notes

  • For a richer flavor, you can add a little bit of honey to the batter or drizzle it on top before serving.
  • Serve with chili, stew, or any dish that needs a hearty side.
  • You can also add jalapeños for a spicy kick.

Nutrition

Find it online: https://www.cookflash.com/navajo-cornbread/