Moist Double Corn Cornbread Recipe

Name: Moist Double Corn Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup buttermilk, 1 cup corn cream style, 1/2 cup cheddar cheese shredded, 1/4 cup canola oil, and more.

Yes, Moist Double Corn Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Double Corn Cornbread

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