Hulled pumpkinseeds are often labeled pepitas. They're common to many Mexican recipes and can be found on the nut aisle or in the Latin foods section of many supermarkets. This bread is best served the day it is made--easy, since it comes together in a snap and bakes in less than 30 minutes.
1 1/2 cups all-purpose flour (6 3/4 ounces)
1 1/2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups low-fat buttermilk
2 tablespoons olive oil
2 tablespoons honey
3 large eggs
1/3 cup pumpkinseed kernels
How to Make It
Preheat oven to 350°.
Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, and salt in a large bowl. Combine buttermilk, oil, honey, and eggs. Add buttermilk mixture to cornmeal mixture; stir just until moist (batter will look slightly lumpy). Spoon batter into an 11 x 7-inch baking dish coated with cooking spray.
Sprinkle batter evenly with pumpkinseeds. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Serve warm.
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Made this recipe despite the lukewarm reviews. I used roasted and salted pepitas rather than just plain raw. They really made the corn bread stand out. I agree with other readers, this recipe is best served the day it is made. Toss any leftovers or make them into a dressing for the next day.
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