What did Native Americans call cornbread?

Native American tribes had various names for their corn-based breads depending on the language and specific preparation. For example, the Cherokee called it "selu" corn and made a variety of breads, while the Hopi made "piki," a thin, paper-like cornbread. The term "cornbread" as we know it today evolved after European contact.

What is the secret to making good cornbread?

The secret to making good, moist cornbread is not to overmix the batter and to include plenty of fat and moisture. Ingredients like buttermilk, sour cream, and creamed corn add moisture and richness, while oil or melted butter creates a tender crumb. Also, preheating your cast-iron skillet before adding the batter helps create a perfect, crispy crust.

What is the difference between northern and southern-style cornbread?

The primary difference lies in sweetness and texture. Southern cornbread is typically savory, made with buttermilk and little to no sugar, resulting in a crumbly, hearty texture. Northern cornbread is sweeter, more cake-like, and often includes sugar, flour, and eggs, which gives it a lighter, more tender consistency.

Where did Mexican cornbread originate?

"Mexican cornbread" is not a traditional Mexican dish but rather a Southwestern American creation. It evolved from classic Southern-style cornbread with the addition of ingredients common in Mexican and Tex-Mex cuisine, such as jalapeños, cheese, corn, and sometimes chili powder or green chiles. Its name reflects its flavor profile rather than its geographical origin.

What enhances the flavor of cornbread?

Many ingredients can enhance the flavor of cornbread. For savory versions, add-ins like shredded cheese (cheddar, Monterey Jack), jalapeños, green onions, bacon, or corn kernels add depth and texture. For a sweeter cornbread, a touch of honey, maple syrup, or extra sugar can amplify its flavor.

What are the 4 ingredients in cornbread?

At its most basic, traditional Southern cornbread can be made with just four primary ingredients: cornmeal, buttermilk, eggs, and a leavening agent like baking soda or powder. These simple components create the foundation for a classic, rustic cornbread. Modern recipes, like this Navajo Cornbread, build upon that base with additional ingredients for more complex flavor and texture.

Navajo Cornbread Recipe | The Secret to Making Amazing

Name: Navajo Cornbread
Prep time: 15 min
Cook time: PT-486418H11M44S
Total time: PT-486418H11M44S
Cuisine: American
Ingredients: 8 ounces Colby Jack cheese, shredded; 1 ½ cups plain yellow cornmeal; ½ cup all-purpose flour; 1 tbsp baking powder; 2 tsp salt; 2 large eggs; 1 (14-ounce) can creamed corn; ½ cup sour cream; 1 cup milk or buttermilk; ⅓ cup vegetable oil; 1 jalapeño, finely diced; 1 bunch green onions, chopped

Description

A moist, savory Navajo Cornbread packed with Colby Jack cheese, jalapeños, and green onions—perfect as a main or side dish.

Ingredients

Scale

8 ounces Colby Jack cheese, shredded
1 ½ cups plain yellow cornmeal
½ cup all-purpose flour
1 tbsp baking powder
2 tsp salt
2 large eggs
1 (14-ounce) can creamed corn
½ cup sour cream
1 cup milk or buttermilk
⅓ cup vegetable oil
1 jalapeño, finely diced
1 bunch green onions, chopped

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Instructions

Preheat oven to 350°F (175°C) and grease a baking dish or cast-iron skillet.
In a bowl, mix cornmeal, flour, baking powder, and salt.
In another bowl, whisk eggs, creamed corn, sour cream, milk, and oil.
Combine wet and dry ingredients until just mixed.
Fold in jalapeños, green onions, and shredded cheese.
Pour batter into prepared pan and bake for 55–70 minutes until golden and set.
Let cool slightly before serving.

Notes

Use buttermilk for a tangier flavor and consider sharp cheddar or a Mexican blend if Colby Jack isn’t available. Canned jalapeños can substitute for fresh.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 5g
Sodium: 620mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 9g
Cholesterol: 60mg