Description
This Navajo Cornbread recipe offers a moist, slightly sweet, and authentic take on traditional American cornbread. Made with a blend of cornmeal and all-purpose flour, enriched with optional sour cream and honey for extra moisture and sweetness, it’s baked to perfection in a cast-iron skillet or baking dish. Perfect as a side for chili, stew, or soup, this classic cornbread balances texture and flavor effortlessly.
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)
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 and ensure even browning.
- Mix the dry ingredients: In a large bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Stir together until thoroughly blended to ensure even distribution of leavening and seasoning.
- Mix the wet ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, vegetable oil, and if using, sour cream and honey. This mixture adds moisture, richness, and a subtle sweetness to the cornbread.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients. Stir gently just until everything is combined; avoid overmixing to keep the cornbread tender.
- Pour the batter: Transfer the batter into the prepared baking dish or skillet. Spread it evenly to promote uniform cooking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and serve: Let the cornbread cool for a few minutes after baking to set. Cut into squares and serve warm, optionally topped with butter or accompanied by chili, stew, or soup for a comforting meal.
Notes
- For a richer flavor and extra moisture, include the optional sour cream and honey.
- If using a cast-iron skillet, preheating it slightly before pouring batter can enhance crust formation.
- Do not overmix the batter to avoid a dense and tough texture.
- Best served warm, but leftovers can be reheated in a toaster oven or microwave.
- This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
