Pepita Cornbread

Name: Pepita Cornbread
Ingredients: 1 12 cups all-purpose flour or 1 12 cups whole wheat pastry flour; 1 12 cups cornmeal; 1 teaspoon baking soda; 1 teaspoon salt; 1 14 cups low-fat buttermilk; 2 tablespoons olive oil; 2 tablespoons honey; 3 large eggs; cooking spray; 13 cup pumpkin seeds (kernels only, known as pepitas)

10 ingredients

10 steps

Ingredients

1 12 cups all-purpose flour or 1 12 cups whole wheat pastry flour
1 12 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
1 14 cups low-fat buttermilk
2 tablespoons olive oil
2 tablespoons honey
3 large eggs
cooking spray
13 cup pumpkin seeds (kernels only, known as pepitas)

Directions

1

Preheat oven to 350 degrees.
2

Lightly spoon flour and cornmeal into dry measuring cups; level with a knife.
3

Combine flour,cornmeal, baking soda and salt in a large bowl.
4

Combine buttermilk, honey, oil and eggs.
5

Add buttermilk mixture to flour mixture, stirring just until moist.
6

Spoon batter into an 11x7 inch baking dish coated with cooking spray.
7

Sprinkle batter evenly with pepitas.
8

Bake at 350 for 20 minutes or until wooden pick inserted in center comes out clean (mine took 25 minutes).
9

Cool in pan 10 minutes.
10

Serve warm.