Nopalitos Corn Pudding
From Wild Foods of the Desert by Darcy Williamson. We think this is more than just a conversation piece. It's really pretty tasty. This recipe is essentially Williamson's but I've shortened it just a bit.
List of Ingredients
- 1 can nopalitos, drained and rinsed
- 1 can cream-style corn
- 1 cup white cornmeal
- 1 cup melted butter
- 2/3 cup evaporated milk
- 2 onions, minced
- 2 eggs, beaten
- 1/2 teaspoon baking soda
- 2 cups grated sharp cheddar cheese
- 3 fresh jalapeno peppers, minced
Instructions
- Combine the first 8 ingredients. Turn half the ingredients into a square baking dish that has been sprayed with oil. Top with half the remaining ingredients. Repeat layers. Baked in a preheated 350-degree oven about 1 hour. Cool 15 minutes before cutting into squares.
Final Comments
Notes: Nopalitos are the pads from prickly pear cactus. They are easiest to use from a can, although fresh may be used, if available. We've grown a wonderful prickly pear in the front flower bed, but having backed into it on occasion, I'm not much interested in preparing this dish with fresh cactus pads. Those stickers are mean.
If canned nopalitos aren't available and you're as chicken as I am about trying fresh, substitute 1 can whole kernal corn or 2 cups cooked yellow squash.
This recipe works well with half the amount of butter suggested above.
Substitute 1 cup cottage cheese for half the cheddar.
Sprinkle crumbled bacon along with the other toppings.
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