Description
This Best Navajo Cornbread is a skillet-baked classic with crispy edges and a moist, tender interior. Packed with sweet corn and green onions, it’s a rustic and satisfying side dish perfect for soups, stews, or a cozy dinner.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 cup buttermilk
2 large eggs
4 tablespoons melted butter or oil
3/4 cup whole corn kernels (fresh or canned)
1/4 cup chopped green onions
Instructions
1. Preheat your oven to 400°F (200°C). Place a cast iron skillet in the oven to heat while you prepare the batter.
2. In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
3. In a separate bowl, whisk together buttermilk, eggs, and melted butter or oil until smooth. Stir in the corn kernels and chopped green onions.
4. Pour the wet mixture into the dry mixture and stir just until combined. Do not overmix.
5. Remove the hot skillet from the oven, grease it with a bit of butter or oil, and pour the batter into it. Spread evenly.
6. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Let cool for 10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite dish.
Notes
Preheating the skillet is essential to achieving that crisp, golden crust—don’t skip this step.
If using canned corn, make sure to drain it well to avoid excess moisture in the batter.
For a spicy twist, add 1 minced jalapeño or a pinch of cayenne pepper to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: cornbread, Navajo cornbread, skillet bread