This Southwestern Cactus Cornbread is an ode to our love of the Sonoran desert, our attempt to capture some of the spirit and delicious local ingredients we experienced in Phoenix, Arizona. Prickly pear cactus is edible, both the fruit (which is a brilliant pink) and the plant itself, known as nopales. They are also edible for poultry, but you would need to make sure all of the spines and prickly bits are removed.
For this recipe we used napolitas (small, tender slices of nopales in brine) from a jar. You can find them on the shelf in most well-stocked grocery stores. If you have any leftover, they make a delicious addition to tacos.
We talk you through making our Southwestern Cactus Cornbread in Episode 273 of our podcast. If you enjoy this recipe you may also like our recipes for Southwestern Shrimp Cobb Salad and Corn Fritters.
Ingredients
1 cup napolitos, rinsed if desired and roughly chopped
1 cup yellow cornmeal
1 cup all-purpose flour or gluten free 1-1 flour
2-3 tablespoons sugar
1 tablespoon baking powder
3/4 tsp salt
1 egg
1 cup milk or dairy free milk
1/4 cup oil or melted butter or melted dairy free butter
3/4 cup corn kernels (any kind will work)
1 cup of shredded cheddar or dairy free shredded cheddar cheese
Directions
Preheat oven to 425°F (220°C). Grease an 8-inch square baking dish, or heat a 9 or 10-inch cast-iron skillet with a little oil or butter in the oven.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Add the egg, milk, and oil to the dry ingredients and mix well.
Stir in the nopalitos, corn kernels, and cheddar cheese.
Pour the batter into the prepared dish or skillet. Bake for 20-25 minutes, or until golden brown and a tester comes out clean. Serve with lots of butter and enjoy!