Cheddar Corn Bread with Pepitas

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

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Nutritional Information

Amount per serving
  • 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

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

  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.
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