Mexican-Style Cheese Cornbread

Great flavor and texture. Sharp Cheddar cheese can be substituted if u want a more strong taste.

• Ready In: 42 mins
• Yields: 8 Slices

Ingredients

• 1  teaspoon butter or 1  teaspoon margarine, melted
• 3  tablespoons butter or 3  tablespoons margarine, melted
• 1  cup cornmeal
• 1  cup all-purpose flour
• 2  tablespoons baking powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  cup buttermilk or 1  cup plain yogurt
• 1  large egg
• 3  tablespoons sugar
• 1  cup frozen corn, thawed
• 1⁄2 cup  shredded mild cheddar cheese
• 1⁄3 cup  thinly sliced green onion

Directions

1. Heat oven to 350°F.
2. Brush an 8-inch square baking pan OR 9-inch cast-iron skillet with 1 tsp melted butter.
3. Combine cornmeal, flour, baking powder, salt and baking soda in large bowl.
4. Whisk buttermilk or yogurt, egg, sugar and remaining 3 tbsp melted butter in a medium bowl.
5. Stir buttermilk mixture into dry ingredients just until blended.
6. Stir in corn, Cheddar cheese and onion.
7. Spoon batter into prepared pan and bake 20-27 minutes, until toothpick inserted in center comes out clean.
8. Serve hot, warm or room temperature.
9. Cut into 8 pieces.