Navajo Cornbread

This Navajo Cornbread is moist, tender, and made with cream-style corn and buttermilk perfect for hearty meals or cozy sides.

Prep time

10 minutes

Cook time

30 minutes

Total time

40 minutes

Yield

8 servings

Ingredients

1 cup cream-style corn

1 cup cornmeal

1 cup buttermilk

1/4 cup sugar

1/4 cup vegetable oil

2 large eggs

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Instructions

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Mix cornmeal, baking powder, baking soda, and salt in a bowl.
3. In another bowl, combine cream-style corn, buttermilk, sugar, oil, and eggs. Mix well.
4. Fold wet mixture into dry ingredients until just combined.
5. Pour batter into greased dish and smooth top.
6. Bake for 25–30 minutes until golden and toothpick comes out clean.
7. Cool slightly before slicing and serving warm.

Notes

Add jalapeños or shredded cheese for a flavorful twist.

Greek yogurt works as a substitute for buttermilk if needed.