Moist Double Corn Cornbread
This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.
scallions, spring or green onions
brown sugar, light
or you can use half whole wheat pasty and half white flour
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.