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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.

Recipe by Cooking Light October 2006


Credit: Becky Luigart-Stayner

Recipe Summary

16 servings (serving size: 1 piece)


Ingredient Checklist


Instructions Checklist
  • 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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Nutrition Facts

150 calories; calories from fat 27%; fat 4.5g; saturated fat 0.9g; mono fat 2g; poly fat 1.1g; protein 4.8g; carbohydrates 22.7g; fiber 1.4g; cholesterol 40mg; iron 1.7mg; sodium 259mg; calcium 31mg.