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Cheddar Corn Bread with Pepitas

Becky Luigart-Stayner
Yield 8 servings
The green pumpkinseeds, or pepitas, lend crunch, while the green chiles add spicy heat. Pepitas are sold at large grocery stores or Mexican markets. Serve this bread with chili, spice-rubbed pork tenderloin, or as a savory snack with salsa.


  • 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
  • 1/4 cup nonfat buttermilk
  • 1 (10-ounce) package frozen cream-style corn, thawed
  • 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
  • 1 (4.5-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1/4 cup unsalted pumpkinseed kernels

Nutrition Information

  • calories 204
  • caloriesfromfat 30 %
  • fat 6.9 g
  • satfat 2.3 g
  • monofat 2.4 g
  • polyfat 1.2 g
  • protein 6 g
  • carbohydrate 30.5 g
  • fiber 1.3 g
  • cholesterol 12 mg
  • iron 1.6 mg
  • sodium 436 mg
  • calcium 107 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first five ingredients in a large bowl, stirring until dry ingredients are moistened. Spoon into an 8-inch square baking dish coated with cooking spray. Sprinkle top of batter with pumpkinseeds. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean.

Whole Foods Cookbook