Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
  • 1/2cup (2 ounces) cheddar cheese, shredded
  • 1/4cup whole organic buttermilk
  • 1 10-oz. package frozen organic cream-style corn, thawed(can used canned corn)
  • 2cups sprouted yellow corn flour or meal
  • 1teaspoon baking soda
  • 1/2teaspoon sea salt
  • 1 4.5 oz. can chopped green chilis, drained
  • organic butter to grease pan
  • 1/4 cup sprouted pumpkin seeds (pepitas)
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients but the pumpkin seeds in a large bowl, stirring until blended and moistened. Spoon into an 8-inch square baking dish that’s been lightly greased with butter. Sprinkle the top of the batter with pumpkin seeds.
  3. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack and cut into small squares for serving.