Description
Navajo Cornbread is a traditional, hearty quick bread that blends cornmeal with flour and rich ingredients like buttermilk and eggs to create a moist, slightly dense texture. Often cooked in a cast iron skillet and served with stews or chili, this rustic cornbread has a lightly sweet flavor and golden crumb that reflects authentic Native American culinary roots.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (preferably stone-ground)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar (optional, for slight sweetness)
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- ½ cup milk
- ¼ cup unsalted butter (melted)
Optional Add-ins
- 1 cup whole kernel corn (optional)
- ½ cup shredded cheddar cheese (optional)
For Cooking
- 1 tablespoon lard or oil (for greasing skillet)
Instructions
- Preheat Skillet and Oven: Preheat the oven to 400°F (204°C) and place a 10-inch cast iron skillet inside to heat while you prepare the batter. This ensures the skillet is hot for a crisp crust.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar if using. This creates the base for the cornbread.
- Combine Wet Ingredients: In another bowl, beat the eggs, then whisk in the buttermilk, milk, and melted butter until fully blended to provide moisture and richness.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients, stirring just until combined to avoid over-mixing and a tough texture.
- Add Optional Mix-ins: If desired, fold in the whole kernel corn and shredded cheddar cheese for added texture and flavor.
- Prepare Skillet: Carefully remove the hot skillet from the oven and grease it with lard or oil to prevent sticking and aid browning.
- Bake the Cornbread: Pour the batter into the hot skillet and smooth the top evenly. Bake for 25–30 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cornbread cool slightly before slicing to allow it to set. Serve warm alongside stews, chili, or your favorite dishes.
Notes
- Authentic Navajo-style cornbread is often made with coarser cornmeal and may be cooked without sweetener or dairy depending on regional tradition.
- For the crispiest crust, make sure the cast iron skillet is fully preheated before adding the batter and is well greased.
