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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