Description
Navajo Cornbread is a moist, pudding-like cornbread rooted in Native American tradition, made with cornmeal, cream-style corn, and optional flavor-boosting ingredients like green chiles or cheese.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2–4 tablespoons sugar (optional)
- 1 cup milk
- 2 large eggs
- 1 (15-ounce) can cream-style corn
- 1/4 cup melted butter or oil
- 1/2 cup chopped green chiles (optional)
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, beat the eggs and mix in the milk and melted butter or oil.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the cream-style corn and any optional ingredients like green chiles or cheese.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving.
Notes
- Add jalapeños for a spicy version.
- Use gluten-free flour to make it gluten-free.
- Double the recipe for a crowd and increase baking time accordingly.
- Substitute eggs with flax eggs for an egg-free version.
- Store leftovers in the fridge for up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Native American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
