Description

This delicious Navajo Cornbread recipe offers a traditional take on one of America’s most beloved cornbread styles. Combining the hearty texture of cornmeal with the tender crumb of all-purpose flour, enhanced by a hint of sweetness and optional sour cream for extra moisture, this recipe is baked to golden perfection. Perfect as a side to chili, stew, or soup, it provides a wholesome comfort food experience with authentic flavors.

Ingredients

Scale

Dry Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup milk
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
1/2 cup sour cream (optional for extra moisture)
1 tablespoon honey (optional, for added sweetness)

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet with butter or cooking spray to prevent sticking.
Mix the dry ingredients: In a large bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Stir thoroughly to evenly distribute all dry components.
Mix the wet ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, vegetable oil, and if desired, sour cream and honey to enhance moisture and sweetness.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently just until combined, taking care not to overmix to maintain a tender crumb.
Pour the batter: Transfer the batter into the prepared baking dish or skillet, spreading it evenly across the surface for uniform baking.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
Cool and serve: Allow the cornbread to cool for a few minutes before cutting into squares. Serve warm, optionally with butter or alongside chili, stew, or your favorite soup.

Notes

For extra moisture and richness, add the optional 1/2 cup sour cream.
Honey is optional and can be added to increase sweetness if desired.
Using a cast-iron skillet can enhance the crust texture and add to authenticity.
Do not overmix the batter to keep the cornbread tender.
Leftovers can be stored in an airtight container for up to 3 days or frozen for longer storage.