Cheddar Corn Bread with Pepitas

Cheddar Corn Bread with Pepitas
Photo by Becky Luigart-Stayner


  • ½ cup (2 ounces) reduced-fat shredded cheddar cheese
  • ¼ cup nonfat buttermilk
  • 1 (10-ounce) package frozen cream-style corn, thawed
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
  • ¼ cup unsalted pumpkinseed kernels
  • Cooking spray

Preheat oven to 400°. 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 co...

View full recipe at My Recipes


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