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.
Per serving - 226 calories, 7 g fat (28% calories from fat), 5 g protein, 38 g carbohydrate, 3 g fiber, 0 mg cholesterol, 303 mg sodium