Name: Navajo Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Native American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1/4 cup vegetable oil; 2 large eggs; 1 cup creamed corn

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A slightly sweet and savory cornbread with a moist and tender texture, Navajo Cornbread is one of my favorite comfort bakes. I love how it pairs beautifully with hearty soups and stews, yet tastes just as good warm from the oven on its own. The combination of cornmeal, creamed corn, and a hint of sugar makes every bite soft, flavorful, and satisfying.

Navajo Cornbread

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cornmeal

1 cup all-purpose flour

¼ cup sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup milk

¼ cup vegetable oil

2 large eggs

1 cup creamed corn

Directions

I preheat the oven to 375°F (190°C) and grease a 9-inch square baking pan.

In a large mixing bowl, I combine cornmeal, flour, sugar, baking powder, and salt.

In another bowl, I whisk milk, oil, and eggs, then stir in the creamed corn.

I gradually add the wet mixture to the dry mixture, stirring just until combined to keep the texture tender.

I pour the batter into the prepared pan and spread it evenly.

I bake for 25-30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

I let it cool slightly before slicing and serving.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 9

Calories: 210 kcal per serving

Variations

I sometimes add shredded cheddar cheese for a richer, more indulgent flavor.

For a spicy twist, I stir in diced jalapeños before baking.

I swap half of the all-purpose flour with whole wheat flour for a heartier texture.

I like adding a small handful of chopped green onions for a fresh, savory bite.

If I want extra sweetness, I drizzle honey over the warm slices before serving.

Storage/Reheating

I store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I wrap slices in foil and warm them in a 300°F (150°C) oven for about 10 minutes. If I’m in a hurry, I microwave individual slices for about 20 seconds, but I prefer the oven for keeping the texture soft.

FAQs

How do I keep my Navajo cornbread from drying out?

I make sure not to overbake it and store it in an airtight container to keep the moisture in.

Can I use fresh corn instead of creamed corn?

Yes, I can replace the creamed corn with an equal amount of fresh corn kernels, but I usually add a little extra milk to keep the batter moist.

Can I make this cornbread ahead of time?

Yes, I often bake it a day ahead and reheat it before serving. It stays soft and flavorful.

Is this recipe gluten-free?

Not as written, but I can use a gluten-free all-purpose flour blend to make it suitable for a gluten-free diet.

Can I bake this in a cast iron skillet?

Yes, I love baking it in a well-greased cast iron skillet for an extra crispy crust.

Conclusion

I love making Navajo Cornbread because it’s simple, comforting, and adaptable. Whether I’m serving it alongside a big pot of soup, enjoying it with a drizzle of honey, or taking it fresh from the oven, it’s a recipe that always delivers warmth and flavor. It’s one of those dependable bakes I know I can turn to any time I want something that feels homemade and heartfelt.

Recipe:

Navajo Cornbread

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Author: Cheryl
Total Time: 40 minutes
Yield: 9 servings
Diet: Vegetarian

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Description

A slightly sweet and savory cornbread with a moist and tender texture, perfect on its own or paired with soups, stews, or chili. Made with cornmeal, creamed corn, and a hint of sugar for balanced flavor.

Instructions

Preheat oven to 375°F (190°C) and grease a 9-inch square baking pan.
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together milk, oil, and eggs, then stir in the creamed corn.
Gradually add the wet mixture to the dry mixture, stirring just until combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.