Cheddar Corn Bread With Pepitas

Name: Cheddar Corn Bread With Pepitas
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

7 ingredients

2 steps

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

Directions

1

Preheat oven to 400°.
2

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.