Moist Double Corn Cornbread

• 1 cup buttermilk
• 1 cup corn cream style
• 1/2 cup cheddar cheese shredded
• 1/4 cup canola oil
• 2 tablespoons butter melted
• 4 each scallions, spring or green onions finely chopped
• 2 tablespoons brown sugar, light
• 1/2 cup flour, all-purpose or you can use half whole wheat pasty and half white flour
• 1 cup cornmeal yellow
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda

1. Preheat oven to 350F (180C).
2. Coat 8x8-inch square baking dish with cooking spray.
3. Combine buttermilk, corn, soy Cheddar, oil and onions; set aside.
4. Mix well all dry ingredients, and make a well.
5. Pour wet mixture into dry ingredients, and mixed well.
6. Pour batter into prepared baking dish, and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool on a wire rack until you can handle, serve warm.
8. Storage in a air-tight container for up to 1 week.

buttermilk, corn cream style, cheddar cheese, canola oil, butter, scallions, brown sugar, flour, cornmeal yellow, salt, baking powder, baking soda

Taken from recipeland.com/recipe/v/moist-double-corn-cornbread-50128 (may not work)