Preheat oven to 350°. Place all dry ingredients in a mixing bowl. Add the sweet corn and onions. Mix thoroughly. Mix Edensoy and vinegar, and let sit 2 to 3 minutes. Combine dry and liquid ingredients, and mix again. Lightly oil a cast iron skillet or 8" X 8" baking dish. Pour the cornbread into the skillet or dish. Bake for 35 minutes in the skillet or 45 minutes in the baking dish. Remove, slice and serve.
7g fat (28% calories from fat),