Pepita Corn Bread

Hulled pumpkinseeds are often labeled pepitas. They're common to many Mexican recipes and can be found on the nut aisle or in the Latin foods section of many supermarkets. This bread is best served the day it is made--easy, since it comes together in a snap and bakes in less than 30 minutes.

Yield: 16 servings (serving size: 1 piece)

Ingredients

• 1 1/2  cups  all-purpose flour (6 3/4 ounces)
• 1 1/2  cups  cornmeal
• 1  teaspoon  baking soda
• 1  teaspoon  salt
• 1 1/4  cups  low-fat buttermilk
• 2  tablespoons  olive oil
• 2  tablespoons  honey
• 3  large eggs
• Cooking spray
• 1/3  cup  pumpkinseed kernels

Preparation

Preheat oven to 350°.

Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, and salt in a large bowl. Combine buttermilk, oil, honey, and eggs. Add buttermilk mixture to cornmeal mixture; stir just until moist (batter will look slightly lumpy). Spoon batter into an 11 x 7-inch baking dish coated with cooking spray.

Sprinkle batter evenly with pumpkinseeds. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Serve warm.

Nutritional Information

Calories:

150 (27% from fat)

Fat:

4.5g (sat 0.9g,mono 2g,poly 1.1g)

Protein:

4.8g

Carbohydrate:

22.7g

Fiber:

1.4g

Cholesterol:

40mg

Iron:

1.7mg

Sodium:

259mg

Calcium:

31mg

Charity Ferreira, Ice Cream Treats: Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts, Cooking Light, OCTOBER 2006