Moist Double Corn Cornbread
588
This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.
Ingredients
| 1 | cup |
buttermilk
|
|
| 1 | cup |
corn
cream style |
|
| ½ | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
canola oil
|
|
| 2 | tablespoons |
butter
melted |
|
| 4 |
scallions, spring or green onions
finely chopped |
||
| 2 | tablespoons |
brown sugar, light
|
|
| ½ | cup |
all-purpose flour
or you can use half whole wheat pasty and half white flour |
|
| 1 | cup |
cornmeal
yellow |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
Directions
Preheat oven to 350℉ (180℃).
Coat 8x8-inch square baking dish with cooking spray.
Combine buttermilk, corn, soy Cheddar, oil and onions; set aside.
Mix well all dry ingredients, and make a well.
Pour wet mixture into dry ingredients, and mixed well.
Pour batter into prepared baking dish, and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on a wire rack until you can handle, serve warm.
Storage in a air-tight container for up to 1 week.
Nutrition Facts
Serving Size 82g (2.9 oz)Amount per Serving
Calories 19349% of calories from fat
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
16%
Trans Fat
0g
Cholesterol 13mg
4%
Sodium 349mg
15%
Total Carbohydrate
7g
7%
Dietary Fiber 2g
7%
Sugars g
Protein
9g
Vitamin A 5%
•
Vitamin C 4%
Calcium 10%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
