2. In a large bowl, whisk together the corn meal, white spelt flour, sugar, baking powder, and salt.
3. Add the non-dairy milk, applesauce, and melted vegan buttery spread. Mix well.
4. Stir in the corn kernels, green onions, and shredded Daiya cheese.
5. Pour mixture into a glass baking dish. Sprinkle more cheese on top if desired.
6. Bake at 350 degrees for about 55-60 minutes or until golden brown on top and done in middle.
7. Serve hot out of the oven for a spoonable casserole, or let cool completely to slice as a cornbread.
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