Cactus Cornbread Recipes

CACTUS CORN MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter., Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CACTUS CORNBREAD

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).

TEXAS CORNBREAD -

Steps:

• Preheat oven to 425º F. Grease generously a 10-inch cast iron skillet, or a 9-inch square baking pan.
• In a large bowl, whisk together milk, buttermilk, eggs and oil until blended.
• Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened.
• Pour into greased pan and bake 20 to 25 minutes or until golden brown and a wooden toothpick inserted into center comes out clean.
• Cool and cut in 3 inch - 9 squares.