Cheese and green onion cornbread

I love cornbread—I really do. This time around, I was looking for a cornbread that would not only hold together well and could be toasted, but also one that could serve as a meal. This one meets my goals.

Ingredients:

Vegetable cooking spray

1 Tablespoon corn meal

2 boxes Jiffy(TM) corn muffin mix

1 (15 ounce) can creamed corn

2 eggs

1 ½ cups buttermilk

3 green onions, chopped

1 cup shredded cheddar

Directions: preheat oven to 350 degrees F. Spray a loaf pan with cooking spray and sprinkle in the corn meal. Shake the pan so that the corn meal evenly coats the bottom and sides of the loaf pan. Discard any excess and set the pan aside.

In a large mixing bowl, stir together the corn muffin mix, corn, eggs, buttermilk, green onions and cheddar cheese. Pour into the prepared loaf pan and bake for 1 hour.

Remove from the oven and let cool in the pan for 30 minutes. Remove from the pan and cut into thick slices.

If you want the slices toasted, spray a non stick skillet and toast the slices for 5 minutes per side on medium heat.

Serve with honey, hot honey, butter, or pepper jelly.