Navajo Cornbread
A delightful dish that combines the comforting flavors of cornmeal and sweetness, creating a warm, golden treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup cornmeal For the base of the cornbread.
- 1 cup flour All-purpose flour works well.
- 1/4 cup sugar Adds sweetness to the cornbread.
- 1 tablespoon baking powder For leavening the bread.
- 1/2 teaspoon salt Enhances the flavor.
Wet Ingredients
- 1 cup milk Adds moisture to the batter.
- 1/4 cup vegetable oil Can substitute with melted butter.
- 2 large eggs Binds the ingredients together.
Add-ins
- 1 cup sweet corn (canned or frozen) Provides texture and sweetness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a baking dish or cast-iron skillet.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and eggs.
- Combine wet and dry ingredients, then fold in the sweet corn.
Baking
- Pour the batter into the prepared dish.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool slightly before serving.
Notes
Cut into square pieces and serve on a colorful plate. Accompany with butter, honey, or sour cream for added flavor. Can freeze for up to 3 months.