Pepita Corn Bread

Ingredients

• 1 teaspoon baking soda 
• 0.3 cup corn kernels 
• 1.5 cups cornmeal 
• 3 large eggs 
• 6.8 ounces flour all-purpose
• 2 tablespoons honey 
• 1.3 cups buttermilk low-fat
• 2 tablespoons olive oil 
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour and cornmeal into dry measuring cups; level with a knife.
3. Combine flour, cornmeal, baking soda, and salt in a large bowl.
4. Combine buttermilk, oil, honey, and eggs.
5. 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.
6. Sprinkle batter evenly with pumpkinseeds.
7. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
8. Serve warm.