Pepita Cornbread Recipe

Name: Pepita Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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 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)

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Pepita Cornbread

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