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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 9 |
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A delicious twist on cornbread from the pages of Texas Monthly 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 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) |
Directions:
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).
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