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How to Make Navajo Cornbread: The Most Delicious Native Bread You’ll Ever Try Recipe

How to Make Navajo Cornbread: The Most Delicious Native Bread You’ll Ever Try Recipe
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4.8 from 25 reviews

Learn how to make Navajo Cornbread, a traditional and delicious Native American bread that pairs perfectly with stews, chili, or enjoyed on its own. This easy recipe yields moist and flavorful cornbread with a hint of sweetness.

Ingredients

Units Scale

Dry Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Wet Ingredients:

  • 2 tablespoons sugar (optional, for a slightly sweet version)
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup melted butter or lard
  • 1 cup canned creamed corn or cooked fresh corn kernels

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast iron skillet.
  2. Mix dry ingredients: In a large mixing bowl, combine cornmeal, flour, baking powder, salt, baking soda, and sugar (if using).
  3. Prepare wet ingredients: In another bowl, beat eggs, then mix in buttermilk and melted butter.
  4. Combine ingredients: Pour wet ingredients into dry ingredients, stir until just combined, then fold in creamed corn or corn kernels.
  5. Bake: Pour batter into dish or skillet, bake for 25–30 minutes until golden and a toothpick comes out clean.
  6. Serve: Let cool slightly, then slice and serve warm.

Notes

  • For a more traditional texture, use stone-ground cornmeal.
  • This cornbread is perfect with honey, jam, stews, or chili.
  • You can double the recipe and bake in a 9×13-inch pan for larger gatherings.

Nutrition

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