Navajo Cornbread
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.
Servings: 8 servings
Calories: 220kcal
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.
Notes
You can customize this cornbread by adding shredded cheese, diced jalapeños, or green chiles. Greek yogurt can be used as a substitute for buttermilk in a pinch.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Iron: 1mg