Cheddar Cornbread with Pepitas

Well, we did it! We finally get camping as a family together, and it was awesome! Both Joel and I grew up camping, where camping was our family’s vacation. Several days in a tent, going hiking, cooking over a fire and just being out in nature. There is nothing better than coming home smelling like a campfire and everything covered in mud. We were really excited to take Ladybug camping for the first time, and I am happy to report that she LOVED it! It was cold, windy, and really muddy, but we had an awesome time. 
West Virginia sure is beautiful in the fall! 

This month’s Twelve Loaves was hosted by Cake Duchess, Life’s a Feast and Creative Culinary, and was all about nuts, seeds and grains. When we camp, we tend to be those people. We bring everything. And that includes bringing a campstove, plenty of cast iron and a cooler packed with plenty of food! (I mean, really, I have a food blog, you know we like to eat!) I decided to make some cornbread to take with us camping, and thought it would a perfect excuse to make something for Twelve Loaves!

This cornbread turned out awesomely! The cornbread was perfect, crumbly but still moist, with the great taste of cheddar cheese. And the pepitas (which are hulled and roasted pumpkin seeds) added a bit of a salty crunch, which I loved! This was a great addition to take camping with us! We reheated this for breakfast in a dutch oven over the fire for a bit, which turned the edges a bit crunchy and the fire gave it a bit of smokiness. The morning was cold, about 45F, and the hot cornbread (with a drizzle of honey, of course!) was amazing as we were all cuddled up in our blankets around the fire.

Cheddar Cornbread with Pepitas (slightly adapted from Cooking Light)

1 1/2 cups flour
1 1/2 cups cornmeal
1 tsp baking soda
1 tsp salt
1 1/4 cup buttermilk
2 TBSP olive oil
2 TBSP honey
3 eggs
1/2 cup shredded cheddar cheese
3/4 cup frozen corn kernels
1/3 cups pumpkin seed kernels (pepitas)

Preheat oven to 350F.
In a medium bowl, whisk together the flour, cornmeal, baking soda, and salt.
Add the buttermilk, olive oil, honey, eggs, cheese, and corn and gently mix together, until just incorporated.
Pour into a buttered 9″ cast iron skillet.
Sprinkle the pepitas on top.
Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pan for 10 minutes before serving.

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  • Reply
    October 8, 2012 at 10:26 AM

    We love camping, too and this cornbread looks like a great camping treat! I like the pepitas on top.

  • Reply
    October 8, 2012 at 2:42 PM

    Oh, this sounds great! I love the addition of pepitas!

  • Reply
    October 10, 2012 at 2:38 PM

    i LOVE cornbread — this sounds like a wonderful version with the pepitas!

  • Reply
    Cake Duchess
    October 11, 2012 at 10:38 AM

    How nice that you are camping and have colder temps. That won't happen here in FL for a while (the weather or camping;)Love this delicious cornbread bread and I am going to give it a try. We love cornbread:)Thanks for baking with us again:)

  • Reply
    October 13, 2012 at 9:01 AM

    I've been camping exactly 4 times in my whole life..with a tent that is (3 other times we styaed at a it was seni-camping). I loved it, though! It has to ve least at night so you can warm by the campfire 🙂 Glad Lady bug loved it..and speaking o love..I love this cornbread! Brilliant to add pepitas and perfect cast-iron camping vittles!! I've got my 12 Loaves bread sitting in my photo program..I need to get it up soon!

  • Reply
    Lynne Daley
    October 19, 2012 at 10:26 AM

    I am a dyed-in-the-wool cornbread fan and love your addition of the pepitas in the mix! Thanks for the recipe. Several weeks ago, I had the opportunity to drive through West Va. and agree with you that it is gorgeous in the Fall!

  • Reply
    Lynne Daley
    October 19, 2012 at 10:27 AM

    I love cornbread and the addition of pepitas sounds delicious. I had the opportunity to drive through West Va. a few weeks ago and agree with you that it is quite lovely in the Fall.

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