Cheesy Cornbread with Pepitas

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This cheesy cornbread recipe is a great homemade cornbread filled with cheddar cheese, fresh corn kernels, and topped with toasted pepitas!

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!

Need some easy bread ideas to serve with dinner? Try these:

• Quick Skillet Focaccia – This easy focaccia recipe delivers a crisp crust and a tender crumb! It’s perfect every time.
• Whole Wheat Tortillas – Soft and flavorful, these easy tortillas are the perfect addition to taco night!
• Sourdough Naan – This sourdough naan recipe is so easy its foolproof! Delicious and flavorful naan is right around the corner with this great recipe!
• Lemon Thyme Cornbread – This easy savory cornbread with lemon and thyme is a quick but delicious quick bread recipe that will pair equally well with any main entree or with a slab of butter and a drizzle of honey for an afternoon snack.
• Easy Cheddar Beer Bread – This easy homemade cheddar beer bread is a great quick bread recipe to serve with stews, chili, and more! Hearty and flavorful, this  beer bread recipe has many variations.

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Yield: 9 Servings

Cheddar Cornbread with Pepitas

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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.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 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)

Instructions

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

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 275Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 536mgCarbohydrates: 41gFiber: 3gSugar: 6gProtein: 9g

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