Native American Cornbread
Native American Cornbread features a savory, spicy flavor profile with corn, chilies, and bacon, offering a hearty dish perfect for comforting meals and gatherings.
Ingredients
- 3 slices bacon ⓘ
- 1/2 cup yellow cornmeal ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon ground red pepper ⓘ
- 1 1/4 cups buttermilk ⓘ
- 1/4 cup frozen thawed corn ⓘ
- 1 jalapeno pepper, seeded and chopped ⓘ
- 1/2 cup unsifted flour ⓘ
- 2 tablespoons sugar ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon grated red pepper ⓘ
- 1/4 cup green onion, chopped
- 2 large eggs ⓘ
- 1/4 cup chopped chilies ⓘ
Instructions
- In a 9-inch iron skillet, fry the bacon until crisp.
- Reserve 2 tablespoons of bacon fat and discard the rest.
- Preheat the oven to 350°F.
- In a mixing bowl, combine the cornmeal, baking powder, baking soda, ground red pepper, flour, sugar, salt, and grated red pepper.
- In another bowl, beat the eggs and add the buttermilk, chopped green onion, chopped chilies, chopped jalapeno, and thawed corn.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into the skillet with the bacon fat and smooth the top.
- Bake in the preheated oven for about 40 minutes or until golden brown and cooked through.
- Let the cornbread cool slightly before serving.
Tips & Substitutions
For an extra kick, consider adding more jalapeno or incorporating some diced bell peppers. You can substitute the buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice for a similar tang. If you're out of bacon, try using olive oil or butter instead to grease the skillet. This cornbread pairs wonderfully with Bean Soup With Ham, enhancing the meal's heartiness.
Serving Suggestions
Serve this cornbread warm, ideally alongside a bowl of chili or as a side to a hearty breakfast. It also complements dishes like Ozark Pork Roast perfectly. For a delightful brunch, consider pairing it with Brunch Champagne Punch to elevate the experience. A dollop of honey butter on top adds a sweet touch.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a toaster oven or microwave briefly until warmed through, ensuring they retain their moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Native American Cornbread contains roughly 120 calories, with 3g protein, 24g carbohydrates, and 2g fat. It is an excellent source of vitamin C (92% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1625mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend. Ensure that the baking powder and baking soda are also gluten-free. The texture may vary slightly, but it will still be delicious.
What can I use instead of bacon?
If you want to keep the recipe vegetarian, you can use olive oil or coconut oil to grease the skillet. For a smoky flavor, consider adding smoked paprika or liquid smoke in place of bacon.
How can I make this cornbread sweeter?
To enhance the sweetness, you can increase the sugar to 3 tablespoons or add a tablespoon of honey or maple syrup to the wet ingredients. This will create a delightful contrast with the savory elements.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).