Pepita Corn Bread

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 Pepitas (pumpkin seed 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 Pepitas Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Serve warm.