Cheddar Cornbread with Pepitas

To contact us Click HERE

Well, we did it! We finally get camping as a family together, and it was awesome! Both Joel and I grew up camping, where camping was our family's vacation. Several days in a tent, going hiking, cooking over a fire and just being out in nature. There is nothing better than coming home smelling like a campfire and everything covered in mud. We were really excited to take Ladybug camping for the first time, and I am happy to report that she LOVED it! It was cold, windy, and really muddy, but we had an awesome time. 

West Virginia sure is beautiful in the fall! 

This month's Twelve Loaves was hosted by Cake Duchess, Life's a Feast and Creative Culinary, and was all about nuts, seeds and grains. When we camp, we like to camp. And that includes bringing a campstove, plenty of cast iron and a cooler packed with plenty of food! (I mean, really, I have a food blog, you know we like to eat!) I decided to make some cornbread to take with us camping, and thought it would a perfect excuse to make something for Twelve Loaves!


This cornbread turned out awesomely! The cornbread was perfect, crumbly but still moist, with the great taste of cheddar cheese. And the pepitas (which are hulled and roasted pumpkin seeds) added a bit of a salty crunch, which I loved! This was a great addition to take camping with us! We reheated this in a dutch oven over the fire for a bit, which turned the edges a bit crunchy and the fire gave it a bit of smokiness. It was pretty awesome! 


Cheddar Cornbread with Pepitas (slightly adapted from Cooking Light)

1 1/2 cups flour
1 1/2 cups cornmeal
1 tsp baking soda
1 tsp salt
1 1/4 cup buttermilk
2 TBSP olive oil
2 TBSP honey
3 eggs
1/2 cup shredded cheddar cheese
3/4 cup frozen corn kernels
1/3 cups pumpkin seed kernels (pepitas)

Preheat oven to 350F.
In a medium bowl, whisk together the flour, cornmeal, baking soda, and salt.
Add the buttermilk, olive oil, honey, eggs, cheese, and corn and gently mix together, until just incorporated.
Pour into a buttered 9" cast iron skillet.
Sprinkle the pepitas on top.
Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pan for 10 minutes before serving.
Enjoy!