Cactus Cornbread

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 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 cup corn oil or 1/4 cup melted shortening or 1/4 cup melted butter or 1/4 cup dripping
• 3/4 cup corn kernel (fresh, canned, or thawed frozen are all fine)

Recipe

• 1 preheat oven to 425°f
• 2 grease and flour an 8" square baking pan.
• 3 briefly cook nopalitos in boiling water with baking soda until they turn from bright to dull green.
• 4 drain well and set to the side.
• 5 combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.
• 6 add egg and milk; combine well.
• 7 add oil and mix well.
• 8 fold in corn kernels and pre-cooked nopalitos.
• 9 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).