Name: Navajo Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southwestern
Ingredients: 1 cup cream-style corn; 1 cup cornmeal; 1 cup buttermilk (or milk + vinegar); 1/4 cup sugar; 1/4 cup vegetable oil; 2 large eggs; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt

I’m excited to share a flavorful Navajo Cornbread—a moist, slightly sweet, and savory layered side that’s perfect with chili, stews, Southwestern mains, or just by itself. I love the creamy texture from creamed corn and buttermilk, and the golden crust adds the perfect contrast.

Why You’ll Love This Recipe

I love that this recipe bridges cultural heritage and everyday comfort. The creamed corn and buttermilk give it richness, while simple pantry ingredients make it easy. Plus, it’s freezer-friendly and easily customized with cheese, jalapeños, or other add-ins.

ingredients

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

1 cup cream-style corn
1 cup cornmeal
1 cup buttermilk (or milk + vinegar)
¼ cup sugar
¼ cup vegetable oil
2 large eggs
1 tsp baking powder
½ tsp baking soda
½ tsp salt

directions

I preheat the oven to 375 °F (190 °C) and grease an 8×8 baking dish.
In a bowl, I whisk cornmeal, baking powder, baking soda, and salt.
In another bowl, I combine creamed corn, buttermilk, sugar, oil, and eggs until smooth.
I gently fold wet into dry mixture, stirring just until combined—no overmixing.
I pour into the dish and bake 25–30 minutes, until golden and a toothpick comes out clean.
I let it cool 5–10 minutes before slicing.

Servings and timing

Serves: About 8 servings
Prep time: 10 minutes
Cook time: 25–30 minutes
Total: Around 40 minutes

Variations

I often stir in shredded cheddar or pepper jack cheese or diced jalapeños.
To go gluten-free, I swap regular cornmeal with certified gluten‑free cornmeal.
For a vegan twist, I use almond milk with vinegar instead of buttermilk and a flax egg in place of the eggs.

storage/reheating

I let it cool completely, then wrap in foil or store in an airtight container.
Room temp: 1–2 days; fridge: up to 4–5 days.
Freeze: wrap individual slices in plastic and foil for up to 2–3 months.
To reheat:
- Oven: 300 °F for 10–15 minutes wrapped in foil
- Microwave: 20–60 seconds with a damp paper towel

FAQs

What’s the origin of Navajo Cornbread?

It’s a modern twist on Indigenous quick breads, blending cream-style corn, baking agents, cheese, and jalapeños. While it’s called “Navajo Cornbread,” its exact traditional roots aren’t clear—but it honors Native American maize traditions.

Can I omit sugar?

Yes—I often reduce or skip sugar for a more savory version. You can also use honey or maple syrup if desired.

Why is my cornbread dense?

Usually from overmixing or overbaking. I only stir until just combined and bake until a toothpick has a few moist crumbs.

Can I make it gluten-free?

Absolutely—use gluten-free cornmeal and ensure all other ingredients are gluten-free certified.

How do I keep it moist?

Proper bake time, room-temperature wet ingredients, and adding creamed corn help. I sometimes slightly underbake for extra moisture.

Conclusion

I always enjoy making this Navajo Cornbread—not just because it’s easy and delicious, but because it connects me to maize-honoring food traditions. It’s versatile, freezer‑friendly, and endlessly customizable to fit any meal or preference. I hope you’ve found this recipe comforting and inspiring—ready to bake a slice of heritage and flavor at home.