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Roasted Corn Chipotle Cornbread

Roasted Corn Chipotle Cornbread

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INGREDIENTS

  • Dry Ingredients:
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder

Wet Ingredients:

  • 1 cup whey (drained from making yogurt cheese)
  • 1 cup roasted corn kernels
  • 1/3 cup non-fat yogurt
  • 1/4 cup honey
  • 1 tbsp olive oil
  • 2 tsp chipotle pepper in adobo sauce
  • juice of half a small lime

PREPARATION
Pre-heat oven to 400 degrees.

Mix dry ingredients. Mix wet ingredients. Mix everything together. Spray a baking dish with cooking spray. Transfer mix to baking dish or muffin tin or, as in my case, eight-sectioned scone pan. Bake for 15 minutes or until a knife comes out clean. Let it cool a few minutes before removing from the pan and then cool on a wire rack.