Cactus Cornbread

May 2006By Comments

This recipe is featured in “A Desert Feast” a May 2006 Texas Monthly aritcle by Patricia Sharpe.

3⁄4 cup diced nopalitos (about 2 medium cactus pads, usually available at Fiesta Mart, Central Market, or Whole Foods Market)
pinch 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, melted shortening, or drippings
3⁄4 cup corn kernels (fresh, canned, or thawed frozen)

Preheat oven to 425 degrees. Briefly cook nopalitos in boiling water with a pinch of baking soda until they turn from bright to dull green. Drain and set aside. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add egg and milk; combine well. Add oil and mix well. Stir in corn kernels and nopalitos. Pour batter into a greased and floured 8-inch-square baking pan and cook until golden brown, 20 to 25 minutes (a wooden pick or knife inserted in center should come out clean). Serves 9.

Recipes from Dishes From the Wild Horse Desert: The Cooking of South Texas. Published by John Wiley & Sons Inc. Used by permission. Copyright © 2006 by Melissa Guerra. All rights reserved.

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