Quick and Easy Navajo Cornbread
This cornbread features a slightly sweet, corny flavor and moist texture, making it a perfect side dish or standalone treat.
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Dry Ingredients
- 1 cup Cornmeal Use yellow cornmeal for optimal sweetness and color.
- 1/2 cup All-purpose flour Adds lightness and structure.
- 1 tablespoon Baking powder Provides leavening for a fluffy texture.
- 2 tablespoons Sugar Adds sweetness to balance savory elements.
- 1 teaspoon Salt Enhances flavor.
Wet Ingredients
- 1 cup Milk Adds moisture to the batter.
- 1 large Egg Binds ingredients together.
- 1/4 cup Melted butter Adds richness and flavor.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the dry ingredients: cornmeal, flour, baking powder, sugar, and salt. Whisk until well-blended.
- In another bowl, whisk together the wet ingredients: milk, egg, and melted butter.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined.
- Grease an 8-inch square baking dish and pour the batter into it, spreading evenly.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Let it cool in the pan for about 10 minutes, then cut into squares and serve warm.
Notes
Serve with butter, honey, or your favorite spreads. This cornbread can also be used for cornbread stuffing.