Corn Bread Cactus

Serve this fun shaped cornbread with a big bowl of chili or soup for dinner.

Makes:
16 servings
Prep:
30 mins
Bake:
15 hrs 400°F per batch
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Corn Bread Cactus

Ingredients
1
cup cornmeal
2
jalapeno peppers, seeded and finely chopped, or 3 tablespoons finely chopped green sweet pepper
2
teaspoons baking powder
3/4
teaspoon salt
1/4
teaspoon baking soda
1
8 1/2 ounce can cream-style corn
2/3
cup buttermilk
2
eggs
1/4
cup cooking oil

Directions

  1. Preheat oven to 400 degree F. Combine flour, cornmeal, peppers, baking powder, salt, and baking soda in a large mixing bowl. In a medium bowl, stir together the corn, buttermilk, eggs, and oil. Stir corn mixture into the flour mixture just until combined.
  2. Spoon batter into greased, preheated* 4-1/2-inch cast-iron cactus-shape baking pan; fill two-thirds full. Bake for 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Grease pan again before baking an additional batch. Remove cactuses and cool on wire racks. Makes 16 servings.

From the Test Kitchen

*

To preheat pans, place in the 400 degree F oven for 5 minutes before adding batter.

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