If you’re searching for a warm and comforting side dish with a rich, creamy texture, look no further than Navajo Cornbread. This easy cornbread recipe is made with cream-style corn and buttermilk, delivering moist, flavorful slices that perfectly complement any hearty meal. Its roots lie in Native American culinary traditions, and while it’s different from the classic Southern cornbread, it offers an equally satisfying bite that’s both nostalgic and unique.
Quick to prepare and incredibly versatile, Navajo Cornbread is a delicious addition to everything from weeknight dinners to holiday feasts. If you loved our Southern Skillet Cornbread, this recipe gives you another flavorful variation to enjoy. Let’s dive into this heritage-inspired dish and bring some homemade goodness to your table.
What is Navajo Cornbread?
The name “Navajo Cornbread” reflects the dish’s connection to Native American food culture, where corn is a revered staple. Unlike traditional cornbread, this version is moist and tender, thanks to cream-style corn and buttermilk. It’s the kind of rustic comfort food that turns a simple meal into something memorable.
Ever wonder why we need another cornbread recipe? Well, as they say, “the way to a man’s heart is through his stomach”—and this one’s got charm, flavor, and heartiness baked right in. Whether you serve it as a snack, a side, or the star of the meal, it’s sure to earn a permanent spot in your recipe rotation.
Why You’ll Love This Easy Navajo Cornbread Recipe
Moist and Flavorful Every Time
This is no dry cornbread! Cream-style corn and buttermilk create a soft, tender crumb with just the right amount of natural sweetness. Every bite is rich, creamy, and satisfying.
Budget-Friendly and Homemade
Skip the boxed mixes—this homemade Navajo cornbread comes together with affordable pantry staples. You get better flavor and texture for a fraction of the cost of store-bought.
Easily Customizable
Add shredded cheese, diced jalapeños, or even crumbled bacon to make it your own. Like our Jalapeño Cheddar Corn Muffins, this recipe is an ideal base for all your favorite mix-ins.
How to Make Navajo Cornbread
Quick Overview
You’ll love how simple this moist cornbread recipe is to make. With just 10 minutes of prep and 25–30 minutes in the oven, you’ll have a golden, flavorful side dish ready in under an hour.
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
Step-by-Step Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper. - Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt. - Combine the Wet Ingredients
In a separate bowl, mix the cream-style corn, buttermilk, sugar, vegetable oil, and eggs until smooth. - Combine Wet and Dry
Gently fold the wet mixture into the dry ingredients. Stir until just combined—don’t overmix! - Bake the Cornbread
Pour the batter into the prepared dish and smooth the top. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean. - Cool and Serve
Let the cornbread cool slightly before slicing. Serve warm for the best flavor and texture.
What to Serve with Navajo Cornbread
This creamy cornbread pairs beautifully with:
- Hearty stews and chili – Try it with our Smoky Beef Chili for a classic combo.
- Honey butter or maple syrup – For a sweet, melt-in-your-mouth topping.
- Grilled meats or roasted vegetables – Perfect for BBQs or meatless meals.
- Iced herbal tea or light beer – These drinks balance the rich corn flavor.
Top Tips for Perfecting Navajo Cornbread
- Use high-quality buttermilk – It adds richness and tang. No buttermilk? Mix 1 tbsp vinegar or lemon juice with 1 cup milk as a quick substitute.
- Avoid overmixing – Overmixing makes the cornbread dense. Stir gently and stop once ingredients are combined.
- Slightly underbake for moisture – Check doneness at 25 minutes. A toothpick should come out clean but slightly moist.
- Customize it – Add jalapeños, cheese, or green onions to make it your own.
Storing and Reheating Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap individual slices tightly in plastic wrap and foil. Freeze for up to 3 months.
- Reheat: Warm slices in a 350°F oven for 10 minutes or microwave for 20–30 seconds until heated through.
FAQs
Can I use yellow cornmeal instead of white?
Yes! Yellow cornmeal adds a slightly nuttier taste and a deeper color.
Why did my cornbread turn out crumbly?
Overbaking or using too much cornmeal can lead to dryness. Be sure to follow the ingredient ratios and watch the oven time.
Can I make this gluten-free?
Absolutely! Use certified gluten-free cornmeal and make sure your other ingredients are also gluten-free.
Conclusion
Navajo Cornbread is more than just a side dish—it’s a celebration of tradition, comfort, and flavor. Whether you’re pairing it with soup, serving it at a potluck, or just enjoying a warm slice with butter, this recipe is guaranteed to become a household favorite. Give it a try, and bring a little warmth and history to your table.
Navajo Cornbread
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
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 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a large bowl, mix cornmeal, baking powder, baking soda, and salt.
- In another bowl, combine cream-style corn, buttermilk, sugar, oil, and eggs. Mix well.
- Fold the wet mixture into the dry ingredients until just combined. Do not overmix.
- Pour the batter into the greased dish and smooth the top.
- Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving warm.