Moist Double Corn Cornbread
This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.
Yield
10 servingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
buttermilk
|
|
| 237 | ml |
corn
cream style |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
canola oil
|
|
| 3E+1 | ml |
butter
melted |
|
| 4 | each |
scallions, spring or green onions
finely chopped |
|
| 3E+1 | ml |
brown sugar, light
|
|
| 118 | ml |
all-purpose flour
or you can use half whole wheat pasty and half white flour |
|
| 237 | ml |
cornmeal
yellow |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
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.
