Cactus Cornbread

Ingredients

• 3/4 cup diced nopalitos (about 2 medium cactus pads, cleaned of spines and glochids)
• 1/4 teaspoon baking soda
• 1 cup yellow cornmeal, preferably stone-ground
• 1 cup flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 1/4 1/4 cup melted butter or 1/4 cup dripping
• 3/4 cup corn kernel (fresh, canned, or thawed frozen are all fine)