Cactus Cornbread Recipes

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).

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.