Cheddar Cornbread Muffins With Pepitas

Total Time
Prep 10 mins
Cook 25 mins

The green pumpkinseeds, or pepitas, lend crunch, while the green chiles add spicy heat. This recipe originated from cooking light. I did make a few changes and the result was a hit. The muffins are very moist, almost like bread puddings, but they do hold their shape.

Ingredients Nutrition

  • 12 cup shredded reduced-fat cheddar cheese
  • 14 cup 2% buttermilk
  • 0.5 (14 1/2 ounce) can cream-style corn
  • 1 (8 1/2 ounce) package corn muffin mix (such as Jiffy)
  • 1 (4 1/2 ounce) canchopped green chilies, drained
  • 14 cup pumpkin seeds, unsalted
  • cooking spray


  1. Preheat oven to 400°.
  2. Combine first five ingredients in a large bowl, stirring until dry ingredients are moistened. Fold the pepitas into the mixture. Spoon into muffin tin coated with cooking spray.
  3. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a