Cactus Cornbread - 28.6g Carbs, 1.9g Fiber, 4.8g Sugar
Cactus Cornbread - 28.6g Carbs, 1.9g Fiber, 4.8g Sugar
From: Texas Monthly VIA 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
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 Tbsp sugar
1 Tbsp baking powder
3/4 tsp 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).
Nutrition From: www.caloriecount.about.com
Serves: 9
Serving Size: 91 g (91 g = 3.20 oz // 3.20 oz = 0.40 cups)
Nutrition per Serving:
198 Calories, 71 Calories from Fat, 7.9g Total Fat, 1.4g Saturated Fat, 0g Trans Fat, 20mg Cholesterol, 238mg Sodium, 28.6g Total Carbs, 1.9g Dietary Fiber, 4.8g Sugars, 4.5g Protein
Vitamin A 3% - Vitamin C 3% - Calcium 12% - Iron 8%
Nutrition Grade: A-
Good points:
High in phosphorus
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