Mexican-Style Cheese Cornbread - cooking recipe

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

Preparation

Heat oven to 350\u00b0F.
Brush an 8-inch square baking pan OR 9-inch cast-iron skillet with 1 tsp melted butter.
Combine cornmeal, flour, baking powder, salt and baking soda in large bowl.
Whisk buttermilk or yogurt, egg, sugar and remaining 3 tbsp melted butter in a medium bowl.
Stir buttermilk mixture into dry ingredients just until blended.
Stir in corn, Cheddar cheese and onion.
Spoon batter into prepared pan and bake 20-27 minutes, until toothpick inserted in center comes out clean.
Serve hot, warm or room temperature.
Cut into 8 pieces.