Roasted Corn Chipotle Cornbread

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.