Description
A dense, rustic, and naturally gluten-free bread made with stone-ground blue cornmeal. This traditional Navajo cornbread recipe is nutrient-dense, dairy-optional, and perfect for pairing with stews, beans, or roasted vegetables.
Ingredients
2 cups stone-ground blue cornmeal
1½ cups water or buttermilk (unsweetened)
1 tsp sea salt
½ tsp baking soda
2 tbsp lard or neutral oil (avocado, vegetable, or sunflower)
(Optional) ½ tsp juniper ash or food-grade ash substitute
Instructions
1. Preheat oven to 375°F (190°C). Place a cast iron skillet or baking dish inside with 1 tbsp oil to heat.
2. In a medium bowl, mix blue cornmeal, salt, and baking soda.
3. Slowly pour in water or buttermilk. Stir gently just until combined. Avoid overmixing.
4. Let the batter rest at room temperature for 10–15 minutes.
5. Carefully remove the hot pan from the oven. Add the remaining oil and swirl to coat.
6. Pour the rested batter into the hot skillet, smoothing the top.
7. Bake for 25–30 minutes or until golden and firm in the center.
8. Let cool slightly before slicing and serving.
Notes
Blue cornmeal gives this bread its unique flavor, color, and nutritional boost. Yellow cornmeal can be used, but it won’t be traditional.
For a modern twist, you may add 1–2 tbsp roasted green chiles, herbs, or sunflower seeds—though classic Navajo recipes remain plain.
Best served with beans, stews, or topped with avocado or clarified butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: Native American / Southwestern
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 0g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg