Best Navajo Cornbread

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Navajo cornbread is more than just a side dish—it’s a celebration of texture, flavor, and tradition. With its golden, crispy edges and soft, slightly sweet interior, this skillet-style cornbread stands proudly on any dinner table. Made with simple pantry ingredients and a few fresh touches like green onions and corn kernels, it brings a rustic charm and satisfying bite that pairs well with soups, stews, or even a dollop of honey butter.

What makes this version truly special is how it balances moistness and crumb. You get that lovely contrast of buttery crunch on the outside and tender cornbread within. Whether you’re cooking for a family gathering or just cozying up at home, Navajo cornbread delivers warmth and heartiness in every bite.

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What Kind of Cornmeal Should I Use?

The best Navajo cornbread starts with medium-grind yellow cornmeal. This type offers just the right amount of texture and structure without being too gritty or too fine. Avoid using instant or self-rising cornmeal, as they can throw off the balance of ingredients in this homemade version.

If you prefer a smoother bite, you can mix in a bit of fine-ground cornmeal, but medium grind is where the authentic bite and feel of traditional Navajo cornbread shine through.

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Ingredients for the Best Navajo Cornbread

Cornmeal: The heart of the recipe, providing that signature texture and earthy corn flavor.

All-Purpose Flour: Adds structure and helps balance out the graininess of the cornmeal.

Baking Powder & Baking Soda: These leaveners ensure the cornbread rises properly and stays fluffy.

Salt: A must for flavor balance—it enhances the corn’s natural sweetness.

Sugar (optional): Just a touch if you like a slightly sweet cornbread, though traditional recipes often leave it out.

Buttermilk: Adds tang and tenderness, keeping the bread moist inside.

Eggs: Bind the ingredients together and give the bread its cohesive structure.

Melted Butter or Oil: For richness and that beautifully crisp edge.

Whole Corn Kernels (fresh or canned): Little bursts of sweet corn throughout.

Chopped Green Onions: Add color, freshness, and a mild oniony bite that complements the sweetness of the corn.

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How To Make the Best Navajo Cornbread

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Place a cast iron skillet (or oven-safe skillet) in the oven while it heats to get it hot and ready for that signature crispy crust.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). This ensures your leaveners are evenly distributed.

Step 3: Combine the Wet Ingredients

In another bowl, whisk the buttermilk, eggs, and melted butter or oil until smooth and well combined. Then, stir in the corn kernels and chopped green onions.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients. Stir just until everything is moistened—do not overmix, or your cornbread could turn out dense.

Step 5: Pour and Bake

Carefully remove the hot skillet from the oven. Add a small pat of butter or a splash of oil to the pan and swirl to coat. Pour the batter into the hot skillet and spread it evenly.

Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Let the cornbread cool for about 10 minutes before slicing. Serve warm with a spread of butter, a drizzle of honey, or alongside your favorite soup or chili.

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Serving and Storing Navajo Cornbread

Serve Navajo cornbread warm straight from the skillet for the best flavor and texture. It’s perfect as a side with hearty soups like chili or creamy chowder, or enjoy it with honey or hot pepper jelly for a Southern twist.

To store leftovers, wrap tightly in foil or an airtight container and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in a 300°F oven to restore its warmth and slight crispiness.

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Frequently Asked Questions

How do I get the crispy edges?

The key to crispy edges is using a preheated cast iron skillet and adding a bit of butter or oil before pouring in the batter. This sizzles on contact and forms that golden crust.

Can I make this gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. Just make sure your cornmeal is certified gluten-free as well.

Do I need buttermilk?

Buttermilk adds tang and helps activate the baking soda. If you don’t have any, make your own by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5–10 minutes.

Can I use creamed corn instead of kernels?

You can! It will add more moisture and sweetness, so you may want to reduce the added sugar or adjust the liquid slightly.

What if I don’t have a cast iron skillet?

No problem—use any oven-safe baking dish or even a muffin tin. Just grease it well and be mindful that the edges might not get as crisp.

Can I freeze Navajo cornbread?

Yes, it freezes beautifully. Slice it and wrap individual pieces for easy reheating. Toast or warm in the oven when ready to enjoy.

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Want More Savory Bread and Side Ideas?

If you love this Best Navajo Cornbread, you’ll want to check out these deliciously cozy sides next:

• Cheesy Baked Tennessee Onions Recipe for a melty, golden twist on onions.
• Garlic Herb Roasted Potatoes and Veggies for a vibrant, crispy oven-baked option.
• Crockpot Cheese Tortellini and Sausage if you want a hearty one-pot meal.
• Honey Butter Skillet Corn to pair with your cornbread.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for a full comfort-food dinner spread.

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📌 Save this recipe to your Pinterest board so you can always have it on hand when that cornbread craving strikes.

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Leave a comment below or tag me on Pinterest—I love seeing your creations!

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