Cactus Cornbread
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
9
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)
directions
- 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).
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RECIPE SUBMITTED BY
Molly53
United States