Cheddar cornbread

1/2 cup shredded cheddar cheese
1/4 cup buttermilk
10 oz cream-style corn, thawed
8.5 oz corn muffin mix
4.5 oz chopped green chiles
1/4 cup unsalted pumpkinseed kernels

Mix cheese, buttermilk, corn, muffin mix and chiles. Spoon into an 8” baking dish. Sprinkle kernels on top. Bake at 400 degrees for 20 minutes.  Serves about 8.

Submitted by Statesville R&L staff

Have a holiday recipe you’d like to share? Submit it here.