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Navajo Cornbread

A delightful balance between crispy edges and a soft, fluffy center, this cornbread is an easy-to-make favorite inspired by traditional Navajo recipes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breads, Side Dish
Cuisine: Native American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour Can be substituted with a gluten-free blend.
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar Optional
Wet Ingredients
  • 1 cup milk Can use a non-dairy alternative.
  • 2 large eggs At room temperature for best results.
  • ¼ cup vegetable oil Or use melted butter for richer taste.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and grease a 9-inch square baking dish or round skillet with oil or non-stick spray.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using) until well combined.
  3. In a separate bowl, whisk together the milk, eggs, and vegetable oil until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are okay.
  5. Pour the batter into the prepared baking dish. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Allow the cornbread to cool for a few minutes before slicing. Serve warm, with your favorite toppings or alongside a hearty main dish.

Notes

To keep leftover cornbread fresh, store it in an airtight container at room temperature. Best enjoyed within 2-3 days, or refrigerate for up to a week. Can be frozen for longer storage—just wrap tightly in plastic wrap and foil.