Cheddar Corn Bread with Pepitas

Cheddar Corn Bread with Pepitas Recipe
Becky Luigart-Stayner
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.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 400°.

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.

Steven Petusevsky,

Whole Foods Cookbook,

Cooking Light

March 2006
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