Tuesday, October 9, 2012


Cactus Cornbread

2 cups diced nopalitos pinch baking soda
3 boxes JIFFY Cornbread mix
6 eggs, beaten
1 cup milk
1/4 cup bacon drippings 
1 can Mexicali corn kernels (drained)
1/2 c crumbled bacon

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 cornbread mix. Add eggs and milk; combine well. Add drippings and mix well. Stir in corn kernels and nopalitos and crumbled bacon. Pour batter into 3 greased and floured 3x8-inch-bread pans and cook until golden brown, 20 to 25 minutes (a wooden pick or knife inserted in center should come out clean).


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