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Recipes

Pumpkin Seed Cornbread

Cook Time
30 minutes
Serves
12
Calories
200
Protein
4g
Total Fat
8g
Saturated Fat
5g
Carbohydrates
29g
Dietary Fiber
2g

Ingredients

  • 6 tbsp butter, melted
  • 2 cups cornmeal
  • 1/3 cup sugar
  • 2 tbsp corn flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp pumpkin pie spice
  • 1 cup 1% buttermilk
  • 8 oz lite sour cream
  • 1 egg
  • 3/4 cup canned pumpkin
  • 4 tbsp toasted pumpkin seeds

Preparation

  1. Heat oven to 350 degrees. 
  2. Generously brush a 22-inch muffin tin cups with 2 tablespoons of melted butter.
  3. In a large mixing bowl combine 1/3 cup of sugar, 2 teaspoons of baking powder, 2 cups of cornmeal, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1/4 teaspoon of pumpkin pie spice.
  4. In another bowl combine the remaining melted butter, 1 cup of 1% buttermilk, 8 ounces of lite sour cream, 1 egg, and 3/4 cup of canned pumpkin. 
  5. Whisk pumpkin mix into the cornmeal mixture.
  6. Pour into muffin pan.
  7. Bake for 22 to 25 minutes or until a toothpick inserted off center comes out clean.
  8. Cool on a wire rack before serving.

Tags: Dinner, Cooking, Recipes, Appetizer, Food, Side Dish

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