Description
This Best Navajo Cornbread recipe is a moist, flavorful cornbread enriched with fresh corn kernels and green onions, baked to a golden perfection in a cast iron skillet. Perfect as a side for Southwestern meals or to enjoy with butter and honey, it offers a delightful blend of textures and traditional flavors.
Ingredients
Scale
Dry 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)
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons melted butter or oil
Add-ins
- 3/4 cup whole corn kernels (fresh or canned)
- 1/4 cup chopped green onions
Instructions
- Preheat Skillet and Oven: Preheat your oven to 400°F (200°C). Place a cast iron skillet inside the oven to heat up while you prepare the batter, ensuring the skillet is hot for even cooking and a crisp crust.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and optional sugar until well blended and aerated.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter or oil until smooth and fully combined. Then fold in the whole corn kernels and chopped green onions to evenly distribute the add-ins.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir just until combined. Avoid overmixing to maintain a tender texture in the cornbread.
- Prepare the Skillet and Pour Batter: Carefully remove the hot cast iron skillet from the oven. Grease it lightly with butter or oil to prevent sticking, then pour the batter into the skillet, spreading it evenly across the surface.
- Bake: Place the skillet back in the oven and bake for 20 to 25 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cornbread to cool in the skillet for about 10 minutes before slicing. Serve warm with butter, honey, or as a savory side to your favorite dishes.
Notes
- Using a hot cast iron skillet is key for achieving a crispy crust and even baking.
- Do not overmix the batter to keep the cornbread light and tender.
- Fresh corn improves taste, but canned corn can be used when fresh is unavailable; just drain well.
- Butter or oil can be used interchangeably for melting and greasing.
- This cornbread pairs well with Southwestern dishes, chili, or as a breakfast item with honey.
