Cheddar Corn Bread with Pepitas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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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