|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!
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
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.