Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
1/2cup(2 ounces) cheddar cheese, shredded
1/4cupwhole organic buttermilk
110-oz. package frozen organic cream-style corn, thawed(can used canned corn)
2cupssprouted yellow corn flour or meal
14.5 oz. can chopped green chilis, drained
organic butter to grease pan
1/4 cupsprouted pumpkin seeds (pepitas)
Preheat oven to 400 degrees.
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.
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.