Cactus Cornbread Recipes

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CACTUS CORNBREAD



Cactus Cornbread image

Make and share this Cactus Cornbread recipe from Food.com.

Provided by Molly53

Categories     Quick Breads

Time 35m

Yield 9 serving(s)

Number Of Ingredients 11

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 melted butter or 1/4 cup dripping
3/4 cup corn kernel (fresh, canned, or thawed frozen are all fine)

Steps:

  • 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 Facts : Calories 203.5, Fat 8.3, SaturatedFat 1.7, Cholesterol 27.3, Sodium 377.8, Carbohydrate 28.6, Fiber 1.9, Sugar 3, Protein 4.6

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