Cactus Cornbread
Ingredients
- 3/4 cup diced nopalitos (about 2 medium cactus pads, cleaned of spines and glochids) ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1 cup yellow cornmeal, preferably stone-ground ⓘ
- 1 cup flour
- 2 tablespoons sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 3/4 teaspoon salt ⓘ
- 1 egg, beaten ⓘ
- 1 cup milk ⓘ
- 1/4 1/4 cup melted butter or 1/4 cup dripping ⓘ
- 3/4 cup corn kernel (fresh, canned, or thawed frozen are all fine) ⓘ
Instructions
- Preheat oven to 425°F
- Grease and flour an 8" square baking pan.
- Briefly cook nopalitos in boiling water with baking soda until they turn from bright to dull green.
- Drain well and set to the side.
- Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Add egg and milk; combine well.
- Add oil and mix well.
- Fold in corn kernels and pre-cooked nopalitos.
- Pour batter into prepared baking pan and bake until golden brown, 20 to 25 minutes (a wooden pick or knife inserted in center should come out clean).
Nutrition & Diet Analysis (per serving)
666
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).