Cheddar Corn Bread with Pepitas

1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
1/4 cup nonfat buttermilk
1 (10–ounce) package frozen cream-style corn, thawed
1 (8 1/2–ounce) package corn muffin mix (such as Jiffy)
1 (4.5–ounce) can chopped green chiles, drained
1/4 cup unsalted pumpkinseed kernals
Cooking spray


Preheat oven to 400˚

Combine first five ingredients in a large bowl, stirring until dry ingredients are moistened. Spoon into an 8–inch square baking dish coated with cooking spray. Sprinkle top of batter with pumpkinseeds. Bake at 400˚ for 20 minutes or until a wooden pick inserted in center comes out clean.

Nutritional Information

Calories: 204 (30% from fat)
Fat: 6.9g (sat 2.3g, mono 2.4g, poly 1.2g)
Protein 6g
Carbohydrate: 30.5g
Fiber: 1.3g
Cholesterol: 12mg
Iron: 1.6mg
Sodium: 436mg
Calcium: 107mg

Steven Petusevsky, Whole Foods Cookbook, Cooking Light, March 2006