Nopalito Corn Bread Recipe
- 3/4 cup nopalitos
- 1/4 cup oil, shortening, or drippings
- 1 cup corn meal
- 1 cup all-purpose flour
- 1 - 2 tbsp. sugar (optional, more or less to taste)
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1 egg, beaten
- 3/4 cup corn kernels, canned or fresh
Boil cactus in water until pieces turn from bright green to dull green. Drain water and set aside.
Heat oven to 425 degrees. Heat oil (shortening or drippings) in 10" oven-proof skillet, or in a 8-9" baking pan for 3 minutes in the oven.
Meanwhile, mix together dry ingredients in a bowl, add egg and milk; combine well. Add heated oil (shortening or drippings) and mix well. Add corn and cooked nopalito bits. Return batter to warmed skillet and bake for 20-25 minutes, or until a wooden pick inserted in the center comes out clean.
This cornbread can also be made in muffin or stick form, by not heating the oil, but adding it (in liquid form) to the batter. Pour into greased or paper lined muffin tins or into well greased corn stick forms. Bake at 425 degrees for 15-20 minutes or until golden brown.