Grandma's Secret Recipe: The BEST Navajo Cornbread
Remember those cozy fall evenings, gathered around the table with loved ones, the aroma of warm cornbread filling the air? This Navajo Cornbread recipe is just like that – a comforting classic, easy enough for a weeknight dinner, yet special enough for a holiday gathering. It's unbelievably quick to make, and the result? Pure deliciousness!
Equipment
- 9x9-inch baking dish or oven-safe skillet
- Large bowl
- Separate bowl
- Toothpick
Ingredients
- 1 cup yellow cornmeal finely ground for a smoother crumb
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup milk any kind
- 2 large eggs
- 0.25 cup vegetable oil or melted butter melted butter for richer flavor
- 1 cup creamed corn canned
- 0.5 cup chopped green chiles optional
- 1 cup shredded cheddar cheese
- 0.5 cup cooked pinto beans or black beans optional
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish or oven-safe skillet.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, and oil (or melted butter).
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in the creamed corn, green chiles (if using), cheddar cheese, and beans (if using).
- Pour the batter into your prepared dish and spread it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly before slicing and serving.
Notes
Feel free to experiment! Instead of cheddar, try Monterey Jack, pepper jack, or even a Mexican blend. You can also add other veggies like corn kernels or diced bell peppers. For a sweeter cornbread, add a tablespoon of sugar to the batter. Don't overmix the batter! Overmixing develops gluten, resulting in a tough cornbread. Use fresh baking powder for the best rise. Check the expiration date. For a crispier crust, bake in a cast-iron skillet. This cornbread can be made ahead of time and reheated. Store it in an airtight container at room temperature for up to 3 days.