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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!

Cornbread in cast iron skillet with pepitas on top
 
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.
 
A path with trees on the side of a dirt road
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!

graphic image of heart and text that says "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 (affiliate link) 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.
 
slice of cheddar cornbread on plate
 

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.
Yield: 9 Servings

Cheddar Cornbread with Pepitas

Cornbread in cast iron skillet with pepitas on top

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

Did you make this recipe?

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Lynne Daley

Friday 19th of October 2012

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.

Lynne Daley

Friday 19th of October 2012

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!

lisamichele

Saturday 13th of October 2012

I've been camping exactly 4 times in my whole life..with a tent that is (3 other times we styaed at a cabin..so it was seni-camping). I loved it, though! It has to ve cold..at 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!

Cake Duchess

Thursday 11th of October 2012

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:)

cookingwhims

Wednesday 10th of October 2012

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

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