Grandma's Secret Recipe: The BEST Navajo Cornbread (Easy & Delicious!)
Remember those cozy fall evenings spent around the kitchen table, the aroma of warm bread filling the air? This Navajo Cornbread recipe is just like that – a comforting classic, easy to make, and guaranteed to bring everyone together. It's quicker than you think, and the result is pure magic!
Equipment
- 9x9-inch baking dish or oven-safe skillet
- Large bowl
- Whisk
- Toothpick
Ingredients
- 1 cup yellow cornmeal Gives this cornbread its signature texture and flavor. I prefer finely ground for a smoother crumb.
- 1 cup all-purpose flour Helps bind the cornbread together and creates a slightly tender crumb.
- 1 tablespoon baking powder The leavening agent that gives our cornbread that delightful rise.
- 0.5 teaspoon salt Enhances all the other flavors.
- 1 cup milk Provides moisture and richness.
- 2 large eggs Bind the ingredients and add richness.
- 0.25 cup vegetable oil or melted butter Adds moisture and a delightful richness. Melted butter adds extra flavor!
- 1 cup creamed corn The star of the show! It adds incredible sweetness and moisture.
- 0.5 cup chopped green chiles optional Adds a delicious kick! I love using mild ones, but feel free to adjust to your spice preference.
- 1 cup shredded cheddar cheese Sharp cheddar is my go-to, but you can use any cheese you love!
- 0.5 cup cooked pinto beans or black beans optional Adds extra protein and a wonderful hearty texture. I often use leftover beans to make this even easier.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish or oven-safe skillet. I find a cast iron skillet gives the best crust!
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Make sure to get everything evenly distributed.
- In a separate bowl, whisk together the milk, eggs, and oil or melted butter. Pour this mixture into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay!
- Now for the fun part! Fold in the creamed corn, green chiles (if using), cheddar cheese, and beans (if using). Gently stir until everything is incorporated. Be careful not to overmix.
- Pour the batter into your prepared dish and spread it evenly.
- Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes, as ovens can vary.
- Let the cornbread cool slightly before slicing and serving. Enjoy!
Notes
Feel free to experiment! Instead of cheddar, try Monterey Jack, pepper jack, or even a Mexican blend. You could also add diced cooked bacon or chorizo for extra savory flavor. For a sweeter cornbread, increase the amount of creamed corn slightly. Don't overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough cornbread. Make sure your baking powder is fresh. Old baking powder won't give you the best rise. For a crispier crust, bake in a cast iron skillet. This cornbread can be made ahead of time. Simply bake it according to the instructions, let it cool completely, and store it in an airtight container at room temperature for up to 3 days. Store leftover cornbread in an airtight container at room temperature for up to 3 days. It also freezes beautifully! Wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.