Friday, July 01, 2005

Cheddar Corn Bread with Pepitas

Cheddar Corn Bread with Pepitas(Adapted from CL)

2 ounces shredded white cheddar cheese
1/4 cup buttermilk
10 ounces frozen cream-style corn, thawed
8 1/2 ounce package corn muffin mix
4 ounce can chopped green chiles, drained
1/4 cup unsalted pepitas

Preheat oven to 400

In a large bowl, stir together cheese, buttermilk, thawed corn, muffin mix and green chiles just until combined.

Pour mixture into an 8" square baking dish lightly coated with cooking spray. Scatter the pepitas over the batter.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean.

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