Description
This Navajo Cornbread recipe offers a deliciously authentic American cornbread experience with a slightly sweet and moist texture. Made with a blend of cornmeal and all-purpose flour, this recipe is enhanced by the optional addition of sour cream and honey for extra moisture and sweetness. Baked to golden perfection in a cast-iron skillet or baking dish, it pairs perfectly with chili, stew, or soups, making it a versatile comfort food favorite.
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 these dry ingredients thoroughly to distribute everything evenly.
- Mix the wet ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, vegetable oil, and if desired, the sour cream and honey. This mixture adds moisture and a touch of sweetness to the cornbread.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to keep the cornbread tender.
- Pour the batter: Transfer the batter into the prepared baking dish or skillet and spread it evenly to ensure uniform cooking.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes. The cornbread is done when the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cornbread cool slightly for a few minutes. Cut into squares and serve warm, topped with butter or as a side to chili, stew, or soup for a hearty meal.
Notes
- Optional sour cream adds extra moisture and richness to the cornbread.
- Honey can be included to enhance the sweetness but can be omitted for a more traditional savory flavor.
- Using a cast-iron skillet helps achieve a crispier crust.
- Do not overmix the batter; a few lumps are fine to keep the texture light and tender.
- Adjust sugar quantity if you prefer sweeter or less sweet cornbread.
