Cheddar Corn Bread with Pepitas

Becky Luigart-Stayner

Good, Solid Recipe

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.

Yield
8 servings

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

Preparation

Preheat oven to 400°.

Method

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.

Nutritional Information

Calories: 204 (30% from fat)
Fat: 6.9g (sat 2.3g,mono 2.4g,poly 1.2g)
Protein: 6g
Carbohydrate: 30.5g
Fiber: 1.3g
Cholesterol: 12mg
Iron: 1.6mg
Sodium: 436mg
Calcium: 107mg

Steven Petusevsky, Whole Foods Cookbook, Cooking Light, MARCH 2006