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COWBOY CACTUS CORNBREAD




Source of Recipe


the web


Recipe Introduction


adjusted for 5,000 feet
Serves 8



List of Ingredients




1/4 cup bacon grease, vegetable oil or shortening
2 cups cornmeal
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
11/2 cups, plus 3 tablespoons, buttermilk
1 large egg, lightly beaten
5 tablespoons melted unsalted butter
1 cup crumbled crisp bacon (don't use processed bacon bits!)
3/4 cup drained, chopped bottled nopales (prepared cactus, available in the Mexican food section)


Recipe



Preheat oven to 450 degrees.
Heat bacon grease in a cast-iron skillet or Dutch oven and carefully swirl to coat the sides and bottom evenly.
In a bowl, combine the cornmeal, baking powder, baking soda, salt and pepper and mix well. In another bowl, combine the buttermilk, egg and melted butter. Add to dry ingredients and stir just to combine. Stir in the crumbled bacon and nopales and quickly pour the cornmeal batter into the hot, greased pot.
Bake 25-30 minutes or until firm and golden-brown on top.