Description
A warm and comforting Navajo cornbread that is moist, slightly sweet, and easy to make. Perfect for breakfast, as a side dish, or a snack.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup milk (or buttermilk)
- 2 large eggs
- 1/4 cup butter (melted)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, mix the milk, melted butter, and eggs until well combined.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps.
- Grease an 8-inch square pan or a cast-iron skillet with butter. Pour the batter in and spread it out evenly.
- Bake for about 20-25 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let it cool for a few minutes before cutting it into squares. Serve warm with butter!
Notes
Don’t overmix the batter to keep the cornbread fluffy. Taste the batter and adjust the sugar to sweetness preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Native American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg