INGREDIENTS
1 1/2 cups
corn kernels
6 Tablespoons
vegan buttery spread
1 1/2 cups
corn meal
1 cup
spelt flour
3 1/2 tsp
baking powder
6 Tablespoons
applesauce
6
green onions
2 1/2 Tablespoons
sugar
1 tsp
salt
1 1/2 cups
non-dairy milk
2 cups
daiya cheddar cheese