Pepita Corn Bread

Ingredients

• 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
• Cooking spray
• 1/3 cup pumpkinseed kernels

Preparation

1. Preheat oven to 350°.
2. 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.
3. 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.