Description
A flavorful, moist, slightly sweet Navajo Cornbread with creamed corn and buttermilk, perfect as a side for chili, stews, or on its own.
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
Instructions
- Preheat the oven to 375 °F (190 °C) and grease an 8×8 baking dish.
- Whisk cornmeal, baking powder, baking soda, and salt in a bowl.
- In another bowl, combine creamed corn, buttermilk, sugar, oil, and eggs until smooth.
- Fold the wet ingredients into the dry mixture, stirring just until combined.
- Pour the batter into the prepared dish and bake for 25–30 minutes until golden and a toothpick comes out clean.
- Let it cool for 5–10 minutes before slicing and serving.
Notes
- Add shredded cheddar, pepper jack cheese, or diced jalapeños for variation.
- Use certified gluten-free cornmeal for a gluten-free version.
- For a vegan version, use almond milk with vinegar and a flax egg substitute.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
