Pepita Cornbread Recipe

Name: Pepita Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour or 1 ½ cups whole wheat pastry flour; 1 ½ cups cornmeal; 1 teaspoon baking soda; 1 teaspoon salt; 1 ¼ cups low-fat buttermilk; 2 tablespoons olive oil; 2 tablespoons honey; 3 large eggs; cooking spray; ⅓ cup pumpkin seeds (kernels only, known as pepitas)

Servings: persons

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.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups all-purpose flour or 1 ½ cups whole wheat pastry flour, 1 ½ cups cornmeal, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Pepita Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pepita Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions