The flavor was great. Sweet but with heat & the pepitas were a nice addition. The problem was with the frozen cream-styled corn. We live in an urban area, but this was not available in the regular grocery store, which is pretty well stocked, or at Whole Foods. We substituted canned cream corn, but the recipe was way too wet, even with additional cooking time. We will make this again, but it will require tinkering. If anyone has actually seen frozen cream-style corn in the store, I would be curious to know. I feel bad giving it only 2 stars because we liked the flavor, but the inability to find a main ingredient turned the whole recipe into a problem.
Cheddar Corn Bread with Pepitas
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.
More From Cooking Light
- Calories: 204
- Calories from fat: 30%
- Fat: 6.9g
- Saturated fat: 2.3g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1.2g
- Protein: 6g
- Carbohydrate: 30.5g
- Fiber: 1.3g
- Cholesterol: 12mg
- Iron: 1.6mg
- Sodium: 436mg
- Calcium: 107mg
- 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
- 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.
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