Cornbread with Spring Onions

In a small glass bowl, stir the milk with vinegar; let stand 5 minutes.

In a large bowl, whisk together the cornmeal, flour, baking soda, salt and pepper.

In another bowl, whisk together the creamed corn, milk, oil, eggs and hot sauce. pour mixture over the cornmeal.

Sprinkle with the cheese, corn, spring onions and parsley. stir just until the dry ingredients are all moistened (try not to over mix).

Spoon into greased muffin cups and bake in the center of a 200 degree C oven for about 20 minutes (until a skewer inserted in the center comes out clean).

Let cool in the tin for 10 minutes, then transfer to a wire rack to cool. serve!