Many of you commented on what I should do to make a bundt cake representative of Arizona for that contest I’m entering. Thank you!
After reading the NordicWare web site, I see one of the requirements for entry is — of course — baking in their pans. I have no idea if my pans are the same, but I guess I have to go shopping this weekend. Darn it! I mean, I just hate to shop, especially for new baking gadgets…
My first entry: Sonoran Cornbread
2 packages of Jiffy instant cornbread (I’m being honest. I’m sure when I bake this officially for the contest, I’ll use a from scratch cornbread recipe.)
2/3 cup of milk
1 can of black beans, drained
1 cup of chopped nopal (pickled prickly pear cactus)
1/4 cup of chopped green chiles
1/4 cup of stone-ground yellow corn meal
Preheat your oven to 350F. Spray your bundt cake pan with Pam, or preferably Baker’s Joy. The added flour in this product helps the cake to come out of the pan with one clean flip. Add all of the ingredients to a large bowl.
Mix for one minute, making sure to work ample air into the batter. Holding your batter bowl, gently pour the mixture into the bundt pan, allowing the batter to distribute itself around the pan. Then take a small spatula and slowly work a small bit of the batter up the outside edge of the pan, about one inch. This gives the batter a boost and makes the details of the mold more evident on the finished product. Depending on the depth of your bundt pan, bake 20-35 minutes. Take bundt out of the oven when the bread bounces back after pushing on it slightly. The color should be a consistent golden hue.
Let the cake cool in the bundt for 10 minutes. Slowly and carefully run sharp knife around the outer edge. Flip cake on to your serving platter. Let the cake cool at least another 10 minutes before serving. Garnish with fresh cilantro and salsa.
Viola, Sonoran Cornbread.
This sweet, embroidered bread towel courtesy of Atpanda.
On deck: Pistachio Prickly Pear Praline. (I need to work on the name.)