Description
Navajo Cornbread is a moist and flavorful Native American bread made with cream-style corn and traditional cornbread ingredients. This recipe is quick to prepare, baked to golden perfection, and perfect for serving warm alongside your favorite meals.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup cream-style corn
- 1 cup buttermilk
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a baking dish thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, combine the cream-style corn, buttermilk, sugar, vegetable oil, and eggs. Beat the mixture well until fully blended.
- Combine Mixtures: Gently fold the wet mixture into the dry ingredients. Stir just until combined, being careful not to overmix to keep the cornbread tender.
- Pour Batter into Dish: Transfer the batter into the greased baking dish and smooth out the top with a spatula to ensure even cooking.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and allow the cornbread to cool slightly before slicing. Serve warm for the best flavor and texture.
Notes
- Do not overmix the batter to avoid tough cornbread.
- Use a toothpick test to check doneness to prevent overbaking.
- You can substitute buttermilk with milk and a teaspoon of lemon juice or vinegar if desired.
- This recipe yields 8 servings, ideal for family meals or gatherings.
